Beer Cheese Dip

Instructions:

1. If opting to use the fresh bell pepper, onion and garlic (totally optional) dice and mince them up first.

Instructions:

2. In a small sauce pan on medium high heat, add butter, diced bell pepper, minced garlic and onion, onion and garlic powders, cayenne, and dried parsley. Saute 4-5 minutes until veggies are soft and seasonings are fragrant.

Instructions:

3. Leaving heat on medium high, pour in the beer. Simmer and reduce for 3-4 minutes. 4. Reduce heat to low. Add in the cream cheese, in pieces. 5. Stir on low, until combined.

Instructions:

6. Shred the cheddar cheese directly off the block (do not use pre-shredded cheese) and add to pot. Stir on low until completely smooth and melted; about 10-15 minutes.

Instructions:

7. Serve warm, with soft pretzels. Store in airtight container for up to one week.

Beer Cheese Dip