1/2 c Finely chopped onion

1 Garlic clove

1 tb Parkay spread stick

1 lb Velveeta cubed

3/4 c Milk

1/2 c Beer

1/4 ts Worchestershire sauce

Few drops hot pepper sauce Green onion slices (option) Cook and stir onion and garlic in spread in large saucepan on medium-high heat until tende. Reduce heat to medium-low. Add Velveeta, milk, beer, worchestershire sauce and hot pepper sauce. Cook, stirring constantly, 5 minutes or until velveeta is melted and soup is hot. Pour into 4 serving bowls; sprinkle with sliced green onion.