2 large, round dark rye bread loaves
2 8 ounce packages cream cheese, softened
1/4 pound butter, softened
1 tablespoon dry mustard
1/4 to 1/2 bottle ale
1 medium white onion, chopped
Slice the top off rye bread, reserve tops. Scoop out the inside of bread and make a bowl. In an electric mixer combine cream cheese and butter. Add mustard and onion. Fold in beer. Mix at low speed. Make sure not to add too much beer because it will become too soft. With a spatula transfer dip to the bread bowl. Cover with the bread lid. Cover with plastic wrap and refrigerate overnight.;
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