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Beer Cheese Dip


4-8 oz. packages cream cheese, softened (I used 1/3 less fat and it was still delicious)

2/3 cup beer (I used Yuengling)

2 envelopes Hidden Valley Original Ranch packets

4 cups shredded cheddar cheese

To Dip:





In a large bowl, beat together the cream cheese, beer, and ranch packets until smooth and creamy in appearance.

After that, stir in the cheese.  I turned the hand held mixer to a lower speed and combined it that way.

You could serve the dip right away, but its best if you cover the bowl and refrigerate for at least 1-2 hours.  That way the flavors have time to combine.  You could also make this dip a day or so ahead of time.

Vegetable Beef Soup/Stew

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