Wine & Cheese by TCC Recipes

Beer Cheddar Dip

This is the perfect quick appetizer to serve on St. Patrick’s Day!

2 pickled jalapeño chile peppers
1 1/2 pounds grated 4 year aged Cheddar
2/3 cup Tucher Pilsner beer
1/3 cup sour cream
2 tablespoons mayonnaise
3/4 teaspoon caraway seeds
For a little less heat, seed chiles wearing rubber gloves. Chop chilies and set aside.
In a blender pulse Cheddar, beer, sour cream, mayonnaise, and caraway seeds, scraping down sides occasionally, until smooth and creamy. Transfer dip to a bowl and stir in chiles. Cover and refrigerate until ready to serve. Makes about 2 cups.

Serve dip with crudités, crackers, and pretzel bread.

Pair with our fruity Wittekerke Belgian Wheat Ale. The light citrus notes of the beer are a great complement to the spice and tang of this dip!