Instructions: Mix flour with chili powder and toss over shredded cheeses. Pour beer into the slow cooker and cover with shredded cheese mixture. Place garlic, green chilies and jalapenos, if desired, over cheese, but do not stir until cheese has begun to melt. Set cooker to low and cook for 1-2 hours.

NOTES : NOTES : Beer gives this cheese mixture an unusual zip. Serve with fresh vegetables and corn chips or tortilla chips for dipping. If you really like it hot, add the chopped jalapeno peppers

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