Cheddar Dip Recipe
- 2 pickled jalapeño chiles
- 3 cups grated sharp Cheddar (about 12 ounces)
- 2/3 cup beer (not dark)
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
- 3/4 teaspoon caraway seeds
- Accompaniment: assorted crudités or crackers
- Wearing rubber gloves, seed chiles if desired and finely chop. In a blender pulse Cheddar, beer, sour cream, mayonnaise, and caraway seeds, scraping down side occasionally, until smooth and creamy. Transfer dip to a bowl and stir in chiles. Dip keeps, covered and chilled, 2 days.
- Serve dip with crudités or crackers.
