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Sherried Cheddar Cheese Dip

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1 1/2 cups cheddar; sharp; shredded
1/2 cup sour cream
1/2 teaspoon hot sauce
1/4 teaspoon garlic powder
1 tablespoon sherry
1 tablespoon jalapeno pepper; chopped

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 Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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