1In terms of the shredded cheddar, (I use Sargento, any kind will do. I use pre-grated because it tends to hold up to stirring better than shredding it yourself.)
2Let cream cheese sit at room temp for AT LEAST one hour. (I let it rest for 2. It has to be very, very soft.) Whip the cream cheese with a spoon until it's very smooth. Add dressing mix and stir until blended. Fold in the cheddar cheese and stir as best you can. (It will be stiff) Add enough beer in this first part to get the dip to a smooth, "dip-like" consistency. Cover and chill for about 1 hour.
3Remove from fridge (Dip will have stiffened up.) Before you serve, stir in a tiny bit of beer at a time in (I'm talkin' TINY") until it loosens to a dip again. (Remember, if you add too much beer at this stage, it will not stiffen up again when chilled. What you end up with here is basically your final product.)
4I serve mine with Snyder’s Pretzel snaps. (Not the butter flavored, just the plain ones.)