Step 1

Mince the vegetables.

Step 2

In a small sauce pan on medium high heat, add butter, diced bell pepper, and minced shallot. Sauté until soft.

Step 3

Add minced garlic, sauté for another 2 minutes.

Step 4

Whisk in the flour until smooth.

Step 5

Add the beer, and bring to a simmer for 5-10 minutes to cook out some of the alcohol.

Step 6

Reduce heat to medium low.

Step 7

Use an immersion blender to blend the vegetables into the beer mixture until smooth.

Step 8

Whisk in the Dijon mustard, Worcestershire, cayenne pepper, and cream cheese.

Step 9

Add in the cream cheese, stir until smooth.

Step 10

Add the shredded cheese, and stir until smooth and melted.

Step 11

Add salt and pepper to taste.

Step 12

Serve the beer cheese dip warm.

Step 13

Serve warm, with soft pretzels, or vegetables or crackers.