Shelly's Recipe

CHILI CHEESE AND BEER DIP

Category: Dips - Hot

1 (12 OZ) bottle beer
8 oz cheddar cheese, shredded (2 cups)
3/4 cup mayonnaise
1/2 tsp chili powder
1/8 TSP ground red pepper

In a medium pot on high heat boil beer about 5 minutes, or until reduced to 2 tbsp. Add cheese, mayonnaise, chili powder and red pepper. Reduce heat to medium low. Stir until cheese is melted and all ingredients are combined. Cool.

NOTES: A 16-oz jar of Cheez Whiz can be substituted for the cheese. (I prefer half of each type of cheese.) If so, double the chili powder and red pepper.

The spread can be made ahead and kept in the refrigerator up to 4 days.