2 pickled jalapenos
3 cups grated sharp Cabot cheddar cheese
2/3 cup of your favorite lager
1/3 cup Cabot sour cream
2 Tablespoons Hellmann's Mayonnaise
3/4 teaspoon caraway seed
salt and pepper to taste
- Remove the seeds from the jalapenos and chop finely.
- Combine all other ingredients in a blender and pulse until smooth.
- Scrape the sides of the blender often.
- Transfer dip into a bowl and stir in jalapenos.
- Serve with chunks of bread or crudite.