2 tbsp. unsalted butter
1 tsp. seasoning blend (seasoned salt will do)
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 can cheddar cheese soup
1/2 c. beer

Melt butter in saucepan. Blend in seasoning blend, Worcestershire sauce, and mustard. Add soup. Stir ingredients thoroughly while cooking over low heat. Gradually add beer and continue cooking over medium heat to blend all flavors and heat through.

Makes about 2 cups.

Good serve with toast sticks or rounds, or with apple and pear wedges.

For buffet service, this dip should be kept hot in chafing dish, fondue, or crock pot.