- 2 teaspoons olive oil
- 1 shallot, finely chopped
- 1 garlic clove, minced, grated, or pressed
- 1 fresh jalapeño, chopped (seeded if you like less heat)
- ¼ cup pickled jalapeños, chopped
- ¾ cup light beer
- 2 (8-oz) packages light cream cheese, softened
- 2 cups shredded sharp cheese (I used 2% fat)
- ¼ cup ranch dressing (low fat or regular)
- Scallions, chopped
- Tomatoes, chopped
- Additional chopped jalapeños (optional)
- Sliced veggies, pretzels, crackers, pita chips, or tortilla chips, for dipping
- Heat the oil in a small pot and add the shallot, garlic, and both kinds of jalapeños. Cook over medium heat for 2-3 minutes and then slowly add all but ¼ cup of the beer.
- Bring to a gentle simmer and cook for a few minutes until the beer is reduced by a third. Whisking constantly, add in the softened cream cheese. Whisk until smooth and creamy – it may take a minute or so for it to come together.
- Whisk in the shredded cheddar and ranch dressing until everything is smooth, melted, and creamy. Add in the remaining ¼ cup beer and whisk again until incorporated. Season, to taste, with salt and pepper.
- Pour the hot dip into a heat-safe serving dish and garnish with scallions, tomatoes, and additional jalapeños. Serve warm with desired dippers.