Pub Style Beer Cheese Dip

Note: This makes a lot. 75% of recipe makes almost full large round glass container we have. 2/3 fit well in shallow, square plastic container.

16 oz of sharp cheddar cheese, cut into bite-size cubes; warmed to room temp

4 oz cream cheese, room temp & cubed (frozen, then defrosted worked fine)

1.5 tbsp Worcestershire sauce

2 tsp Dijon mustard

1.5 tsp garlic powder

1 tsp paprika

1/2 tsp liquid smoke (Matt added)

8 oz light beer (this makes it pretty thick; maybe try 1 oz more)

1. Place all ingredients, except for the beer in a food processor. Blend until finely chopped.

2. Slowly pour in beer a little at a time until desired texture is achieved.

3. Cover and refrigerate for at least an hour. Serve with pretzels, crackers or some veggies!