Warm Cheddar and Bean Dip

2 cups cooked white pea beans
1/2 cup beer (1/2 to 3/4 cup)
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/4 cups grated Cheddar
2 tablespoons pickled jalapeño peppers
2 sliced green onions, for garnish

Combine the beans, beer, garlic, cumin and salt in a food processor. Process until smooth. Add 1 cup of the grated cheese along with the jalapeño peppers and process just until combined. Place the mixture in an attractive, heatproof dish. Sprinkle remaining 1/4 cup cheese over the top.

Bake in a preheated 375ºF oven for 15 minutes. Sprinkle with green onions and serve with pita wedges or baked tortilla chips.