Cheddar Dip

This recipe can be prepared in 45 minutes or less.

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.

Makes about 2 cups.

Gourmet
November 1998