Beer & Cheddar Cheese Dip

1 can (10.7 oz) condensed cheddar cheese soup
1 pkg (8 oz) cream cheese, softened
2 tbsp horseradish mustard (Inglehoffer)
1/2 pkg (0.4 oz) buttermilk ranch dressing
1 bottle (12 oz) pale beer
2 cups finely shredded cheddar cheese
1 bag pretzel chips (large bag)

Preheat oven to 350. Spray a 1-quart baking dish with non-stick cooking spray. In a medium sauce pan, on medium-high heat, cook the soup, cream cheese, mustard, and ranch mix until it is well incorporated (about 5 minutes). Stir in the beer, bring back to a boil and cook for another 5 minutes. Remove the pan from heat and add the cheddar cheese, one handful at a time, stirring thoroughly to combine. Transfer cheese mix to the baking dish and cook for 15-20 minutes.

Serving Size: Makes 12 servings