Prep time: 20 minutes Cooking time: 10 minutes Makes 3 ½ cups Ingredients 3 tbsp. unsalted butter1 small onion, finely chopped1 large clove garlic, finely chopped2 Tbsp all-purpose flour¾ cup Mexican beer¾ cup canned tomatoes, drained & chopped4 oz. can diced green chilies, drained12 oz (or 3 ½ cups) grated cheddar cheese4 oz cream cheese, cubed1 – 14 oz can black beans, rinsed & drainedpita wedges or nacho chips Directions Preheat oven to 250F. Place an oven proof chafing dish or casserole in the oven to be pre-warmed for the hot dip. Heat a medium-sized saucepan over medium-high heat. Add the butter and when bubbly, add the onion and sauté until translucent. Add the garlic and cook for 30 seconds. Add the all-purpose flour and blend well with a wooden spoon. Pour in the beer and continue to stir until smooth. Add the tomatoes and chilies and continue to cook until the mixture begins to thicken slightly. Add the two cheeses and continue to stir until the cheese melts and the mixture begins to bubble. Add the black beans and continue to stir. Place in a heated oven-proof bowl and serve with pita wedges or nacho chips.