• ½ cup raisins
• ½ cup Leinenkugel’s Summer Shandy
• 1 12-ounce bottle roasted red bell peppers, drained
• ½ cup non or low-fat yogurt
• ¾ cup walnuts
• ¼ teaspoon Cayenne ground red pepper
• ¼ teaspoon salt

Soak raisins in Leinenkugel’s Summer Shandy for 2 hours. Drain Leinie’s Shandy from raisins. Then add all ingredients, except drained beer, to a food processor and process until smooth. Use as a dip for breads or vegetables, or use as a spread on tortillas and bake in oven.