Barbara Fenzl from Les Gourmettes Cooking School shares another yummy appetizer that is easy to make.


• 3 cups of grated sharp Cheddar cheese (about 12 ounces)

• 2/3 cup of beer

• 1/3 cup of sour cream

• 2 Tablespoons of mayonnaise

• 3/4 teaspoon cumin

• 1 pickled jalapeño seeded and finely chopped

• 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


Put cheese, beer, sour cream and cumin 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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