Sherried Cheddar Cheese Dip
Yield
4 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cheddar cheese
shredded |
|
| 1 | tablespoon |
sherry
|
|
| ½ | cup |
sour cream
|
|
| 1 | tablespoon |
jalapeño pepper
chopped |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| ¼ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cheddar cheese
shredded |
|
| 15 | ml |
sherry
|
|
| 118 | ml |
sour cream
|
|
| 15 | ml |
jalapeño pepper
chopped |
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 1.3 | ml |
garlic powder
|
|
Directions
Blend the cheddar cheese and the sherry well.
Blend in the sour cream and then add all the rest of the ingredients.
Serve at room temperature.
Makes about 2 cups of dip.
SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon.
