1 (10 oz.) pkg. Wispride cheese
1 (8 oz.) pkg. cream cheese
3/4 bottle beer
2 cloves garlic, crushed
1 loaf pumpernickel bread

Beat Wispride and cream cheese until well mixed. Blend at room temperature or use food processor. Add beer until it gets to a drippy consistency (thick soup!). Add crushed garlic. Prepare 24 hours ahead, refrigerate. Pull out approximately 2 hours before serving.

Can be served in hollowed out loaf of pumpernickel bread - use insides for dipping. Break up another loaf for dipping or you can serve in a bowl and just cut up pumpernickel.