Spicy Beer-Cheese Dip

• 2 garlic cloves (about 1 Tbsp.), minced
• 1 Tbsp. olive oil
• 2 (8 oz.) pkg. soft spread Cheddar (like Wispride)
• 1 (8 oz.) pkg. low-fat cream cheese
• 1/4 c. beer
• 2 Tbsp. mayonnaise
• 1/2 tsp. ground paprika
• 1 round loaf pumpernickel bread

1. In skillet, cook garlic in olive oil over medium-high heat 2 minutes or until browned.
2. In bowl, combine Cheddar spread, cream cheese, beer, mayonnaise, paprika and sauteed garlic.
3. Cover; chill overnight.
4. With a serrated knife, cut off top of bread loaf; set aside.
5. Hollow by running knife around inside of crust to release bread center.
6. Spoon cheese mixture into the bread bowl.
7. Cover with top for easy carrying along.
8. Cut center of loaf into cubes and serve with spread.
9. Makes 3 cups (16 servings).

garlic, olive oil, cheddar, lowfat cream cheese, beer, mayonnaise, ground paprika, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=49613 (may not work)