Ingredients

• 1

  bag
  Barbecue Rice Chips suggested substitutions
• ¹⁄₂

  lb
  smoked Gouda cheese, grated
• 1
  package (8oz.) cream cheese
• 2

  tbsp
  Dijon or other spicy mustard
• 1

  tbsp
  finely chopped garlic
• 1

  tbsp
  Worcestershire sauce
• ³⁄₄

  cups
  your favorite ale or strong-flavored beer

Instructions

1. Pulse all the ingredients except the beer in a food processor until well-mixed. Scrape down the sides with a rubber spatula.
2. Turn the processor on and slowly add the beer until the mixture is a smooth puree. Transfer mixture to a bowl and chill.
3. For a warm cheese dip, pour into a shallow baking dish and bake 15-20 minutes in a 400 F oven.
4. Serve with Lundberg Santa Fe Barbecue Rice Chips.