Since there are lots of beer cheese dips out there I am including three - hopefully one is close and you can work the recipe.

Halyna

BEER CHEESE DIP
Source: Mildred, Pueblo, Colorado USA
/Makes: 2.5 cups

1 (3 ounce) package cream cheese, softened
1 (8 ounce) package sharp Cheddar cheese, shredded
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/4 cup beer

Beat cheeses at medium speed with an electric mixer until smooth.

Add garlic and next 3 ingredients; beat well.

Gradually add beer, beating until blended. Chill 1 hour.

Serve with crusty bread or crackers.

---

CINCINNATI BEER CHEESE DIP

18 ounces sharp cheddar, shredded, softened
1 1/2 ounces blue cheese
1 medium onion, chopped
2 tablespoons butter, softened
2 medium cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon tabasco sauce
1 cup beer, heated and slightly cooled
1 round loaf rye bread

Mix cheeses, onion, butter, garlic, Worcestershire, and Tabasco together with electric mixer.

Gradually add beer until good consistency for dipping bread chunks. Refrigerate.

Make serving bowl by hollowing out center rye bread, leaving a 1-inch thick shell. Tear bread into chunks for dipping. Pour dip into the bread shell.

---

White Beer Cheese Dip
Source: Teresa Johnson

3 pounds Monterey Jack cheese, shredded
1 small onion, finely chopped
1 teaspoon Tabasco sauce or other commercial hot sauce
2 tablespoons prepared horseradish
2 cloves garlic, finely chopped
1 bottle beer (as needed)

In crock pot, combine cheese, onion, Tabasco sauce, horseradish, and garlic. Add enough beer for desired consistency of dip.

Cook on low just until cheese is melted and warm.

Serve with crackers or chips.