Ingredients
- 170 gr cheddar
- 120 ml sour cream
- 16 ml sherry
- 8 gr jalapeno pepper
- 2 ml sauce (hot)
- 1 gr garlic powder
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
