• 2 packages (8 ounces each) lite cream cheese, softened
• 1/2 a can of beer
• 1 envelope ranch salad dressing mix
• 2 cups (8 ounces) reduced-fat shredded cheddar cheese

In a large bowl, beat the cream cheese, beer and dressing until smooth. Stir in cheddar cheese. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups.