- Cook and stir onion and garlic in spread in large saucepan on medium-high heat until tender.
- Reduce heat to medium-low.
- Add Velveeta, milk, beer, Worcestershire 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.
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