Kathie Oh's Recipe

Times Two Cheese Dip

Category: on the sidelines

About 3/4 lb. (12 oz.) sharp cheddar cheese
1 pkg. (4 oz.) Roquefort cheese
1 clove garlic
3/4 cup cola beverage
2 tablespoons soft margarine
1 tablespoon grated onion
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon Tabasco
Grate cheddar cheese into large mixing bowl. Add crumbled Roquefort. Put garlic
through a press; add to cheeses with 1/2 cup of the cola and remaining
ingredients. Beat with electric mixer on low speed until blended. Gradually add
remaining cola then beat on
high speed until mixture is fairly smooth, light
and fluffy. Pack into covered container. Chill. Best if refrigerated overnight.
Makes about 3 cups. This dip keeps very well for a week or more. The twin cheese dip
is good with raw vegetables, as a spread for cocktail breads or crackers, or even as
a sandwich filling.