Warm Beer Cheese Dip

by Thea Miller

Warm Beer Cheese Dip

Add to a little crock pot when complete to keep warm. Great with pretzels or crusty bread. Makes 2 cups. Adapted from Wisconsin Cheese. 


6 ounces lager or amber-style beer
1 package (8 ounces) Cream Cheese, cut into small cubes
1/4 teaspoon cayenne pepper
12 ounces Pepper Jack cheese, shredded (3 cups) 
hard pretzels or crusty bread


Bring beer just to a boil in a saucepan over medium heat. Reduce heat to low; simmer, uncovered, for 2 minutes. Whisk in cream cheese and cayenne pepper until smooth. Gradually stir in roasted red pepper jack until melted. Serve warm