12 oz. Velveeta,
4 oz. Cream cheese, cubed
2/3 cup beer
1/2 Cup MESQUITE MUSTARD
1/3 Cup chopped green onions
saucepan, slowly heat cheese and
cream cheese until melted and smooth, stirring occasionally.
Slowly blend in beer and mustard. Stir in green onions. Pour into
serving bowl. Garnish with bell pepper. Serve as a dip
with soft pretzels or your favorite chips.