Recipe by littleturtle
Very easy, creamy sauce with a bit of a kick. Good low-carb dip for veggies or sauce for meat. For those not low-carbing this is great over baked or mashed potatoes, rice or pasta.
Top Review by rosslare
Cheesy, tasty and so easy sauce. Made in minutes in the blender. Be careful with the vinegar though, 1 tbs is all you need for a good tangy sauce. And as it says, it's no cook - I tried heating the leftovers, but it separated.
- 1⁄4 cup cheddar cheese, crumbled
- 1 tablespoon white vinegar
- 1⁄4 cup mayonnaise
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon cayenne pepper or 1⁄2 teaspoon minced jalapeno
- 1⁄8 teaspoon black pepper