I loved this dip, but made it a little bit differently. My grocery store didn't have velveeta (I guess they're too good for huge hunks of processed cheese!) so instead, we bought 8 oz of Cabot hot habanero cheddar. I cut it into several cubes, and melted it in the toaster oven for a few minutes, then just put the 8 oz cream cheese right on top for a couple more minutes, probably about 10 minutes total. I stirred them together, which takes a few minutes because it is still chunky but I didn't want to burn the cheese. Once it got a little smoother I poured in beer (a red ale) just a little at a time, probably about 1/4 bottle, to get the right texture. It was amazing! I was worried that using the unprocessed cheddar would make it too oily or otherwise a bad texture, but it was perfect, even when reheated in the microwave the next day. We ate this with Mall Pretzels from this website - perfect combo. The Cabot habanero cheese was very spicy - just a warning.
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I loved this dip, but made it a little bit differently. My grocery store didn't have velveeta...