Directions

1. 1. In a medium pot over medium-high heat, bring ale to a boil. Whisk in cream cheese until smooth.
2. 2. Remove from heat and stir in cheddar and mozzarella until melted and smooth.
3. 3. Stir in salsa. Bring to a boil. Reduce heat and simmer, whisking often to prevent burning, until slightly thickened, about 15 minutes.
4. 4. Remove from heat and let stand for 5 to 10 minutes before serving. Dip will thicken even more as it stands.

Tips:

• This dip is fully customizable. If you like it sharper, go for an aged cheddar. For a spicier result, swap in jalapeño Jack for the plain and hot salsa instead of mild. Just keep in mind that the flavour intensifies as the dip thickens.
• Salsa not hot enough for ya? Add a pinch of cayenne pepper or a few drops of your favourite hot sauce to it before stirring it into the cheese mixture.