Wednesday, February 4, 2009

Cheddar Lager Dip

This recipe is from the awesome Balsams Hotel in Dixville Notch, New Hampshire; home of the first cast ballot in the United States.

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

  1. Remove the seeds from the jalapenos and chop finely.
  2. Combine all other ingredients in a blender and pulse until smooth.
  3. Scrape the sides of the blender often.
  4. Transfer dip into a bowl and stir in jalapenos.
  5. Serve with chunks of bread or crudite.

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