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Ingredients:
| 1 | pc (80 g) | onion, chopped (about 1/2 cup) |
| 1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED, melted |
| 2 | pc (120 g) | tomatoes, deseeded then chopped (about 1/2 cup) |
| 70 | grams | Jalapeño peppers, chopped (about 1/2 cup) |
| 1 | can (330 mL) | SAN MIGUEL SUPER DRY |
| 1 | pack (160 g) | MAGNOLIA QUICKMELT CHEESE, grated (1-1/4 cups) |
| 1 | bottle (220 g) | MAGNOLIA CREAM CHEESE SPREAD |
| 1 | pack (220 g) | MAGNOLIA CHEEZEE SPREAD |
| tortilla chips, vegetable sticks and toasted bread for dipping |
Procedure:
1. Sauté onion in butter over medium heat until tender.
2. Add tomatoes and Jalapeño peppers. Cook for another 2 minutes.
3. Add beer and simmer for 6 minutes.
4. Stir in cheese, cream cheese and cheese spread. Continue to cook over low heat while continuously 5. stirring. Simmer for 1 minute.
6. Serve warm with tortilla chips, vegetable sticks or toasted bread.
Makes 3 cups.
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