• 6 cups shredded Provolone cheese
• 1 cup beer
• 1 small onion chopped fine
• 2-3 jalapeno peppers - seeded, minced
• 2 to 3 teaspoons minced garlic
• 2 tablespoons prepared white horseradish
• 1 teaspoon hot sauce
• 1 to 2 drops liquid smoke

Combine all ingredients in a sauce pan or crock pot and mix to combine. Cook over a low heat or on a low heat setting until all ingredients are melted together. Stir again, and serve hot with warmed corn tortilla chips.

 Kosher Dips  -- Jalapeno Peppers