Swiss and Rye Boat

Connie posted 01-20-99


1 1/2 pounds grated Swiss cheese
1/4 pound crumbled roquefort cheese
1 teaspoon dry mustard
2 Tbl. soft butter
1 teaspoon Worcestershire sauce
2 teaspoons snipped chives
12 ounces beer
1 (3 to 5 pound) oval or round rye bread loaf, unsliced
1 extra loaf of party rye to use for dipping
Snipped parsley

Hollow out the round loaf of bread, reserving as much as possible for dipping, cut into cubes.

Put all ingredients except beer into a bowl to soften, for at least 1/2 hour or more.

Add beer slowly and beat until smooth and fluffy.

Fill bread with cheese mixture.

Cover with plastic wrap and refrigerate.

When serving, garnish with paprika and parsley.

Serve on a large bread board with extra and reserved rye.

Make ahead and be ready for the gang.

Serves 15 guys.

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