Beer-Cheese Dip
Source of Recipe
Aunt Saunny
1 pound process cheese spread loaf -- cut into pieces
1/2 cup regular or nonalcoholic beer
1/2 teaspoon red pepper sauce -- (1/2 to 1 teaspoon)
Bite-size pieces vegetables, bread cubes or pretzels, if
desired Heat cheese and beer in 3-quart saucepan over medium heat, stirring constantly, until cheese is melted and mixture is smooth. Stir in pepper sauce.
Remove cheese mixture to earthenware fondue dish, electric cooking pot or chafing dish; keep warm over low heat. Serve with vegetables. Yield: 8 servings.
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