This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 2 cups
Ingredients
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
Preparation
Step 1
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.
Step 2
Serve dip with crudités or crackers.
