Warm Pub Cheese Dip

2 jars of Old English Cheese (Find it with the jars of pimento cheese)
1 brick of Philly Cream Cheese
4 slices of cooked crisp bacon crumbled
1 tsp of Dijon Mustard
2 tsp Worcestershire Sauce 
Pinch of Cheyenne pepper or Hot sauce
1/3 cup of Dark beer (Lager) I use Killian's Irish Lager

Place cheeses and beer into a microwaveable bowl and melt together on 50% power. Check and stir frequently so that is does not burn on the sides of the bowl. When melted and the consistency of dipping cheese (you may add tiny amounts of beer and microwave a few seconds more to achieve this) add the bacon, mustard, Worcestershire sauce and Cheyenne pepper then stir to combine. You may reserve a small amount of bacon for the top as garnish. Serve in the warm bowl with chips, crackers, pretzels that are sturdy because dip is thick. If dip becomes too thick as it sits out, microwave for a few seconds and stir.

Vereena's Cheese Ball

                                                          
2 - 8oz bricks of Philly Cream Cheese - softened                
Tops from 1 bunch of green onions - chopped fine in food processor
2 pkgs Buddiq Beef - chopped fine in food processor (Found in lunch meat section)

Mix the 3 ingredients together and form into a ball.  Serve with crackers.