Big Bowl Cheese Dip

½ cup diced onion
1 cup regular or non-alcoholic beer
1 cup shredded medium Cheddar cheese
1 cup shredded Pepper Jack cheese
2 tablespoons all-purpose flour
1 ½ tablespoons taco seasoning
1 to 2 tablespoons chopped chipotle pepper in adobo sauce
1 cup sour cream
Tortilla chips, roasted potato wedges, for dipping

Place onion and beer in a heavy medium-sized saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes.

In large bowl, combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the cheese is used. Stir in chipotle pepper and sour cream.

Serve with tortilla chips or roasted potato wedges.

Artichoke Dip

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chilies

Preparation directions: Preheat oven to 350 degrees F (175 degrees C).

Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a quart casserole dish.

Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.

This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges.

Makes 5 cups (15 servings).

Source - http://christmas.allrecipes.com/recipes/print_fullpage_scale.asp?nprid=9541&servings=15&size=3