Cheddar Chile Dip

 Makes 2 cups

Ingredients

3 cups grated sharp Cheddar cheese (about 12 ounces)

2/3 cup beer

1/3 cup sour cream

2 tablespoon mayonnaise

3/4 teaspoon toasted cumin seeds

1 pickled jalapeño, seeded and finely chopped

Accompaniments:

2 chayote squash, peeled, cored and sliced into strips

1 jicama, peeled and sliced into strips

1 red bell pepper, cored, seeded and cut into strips

1 yellow pepper, cored, seeded and cut into strips

1/2 pound package baby carrots, rinsed and drained crackers

Procedure

Put cheese, beer, sour cream and cumin seeds in a blender.  Purée until smooth, scraping down the sides if necessary. Transfer to a bowl and stir in the chopped chiles. Place the bowl in the center of a large platter and arrange vegetables and crackers around it.     

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