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Cheddar Dip

Updated: January 7, 2009
Cheddar Dip 2 pickled jalapenos 3 cups grated sharp cheddar 2/3 cup beer (not dark) 1/3 cup sour cream 2 T. mayo ¾ t. caraway seeds Finely chop jalapenos and set aside. In a blender or food processor pulse cheddar cheese, beer, sour cream, mayo, and caraway seeds, scraping sides occasionally, until smooth and creamy. Transfer dip to bowl and stir in jalapenos. Serve with vegetables or crackers. Makes about 2 cups. Approximately 50 calories/tablespoon

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