Ingredients:
- 1 pkg (16oz)process cheese spread loaf,cut into pieces
- 1/2 cup regular or nonalcoholic beer
- 1/2 to 1 tsp red pepper sauce
- Bread cubes,pretzel nuggets or bite-size pieces fresh vegetables,if desired
Preparation:
Spray inside of a 1 to 2-1/2-quart slow cooker with nonstick cooking spray. Mix cheese, beer and pepper sauce in slow cooker.Cover and cook on high heat setting 35 to 45 minutes or until cheese is melted. Stir until cheese is smooth. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching.Turn heat to LOW setting. Serve dip with bread cubes or other dippers, with wooden picks or fondue forks for dipping. Dip will hold up to 4 hours. Makes about 40 servings (2 tablespoons each)
If you want to add a little more color and zip to the dip use process cheese spread loaf with jalapeno peppers. You may not want to add the red pepper sauce. Taste the dip first without it, then decide how hot you want to make it.
Shared on our forum by Cissler.
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