- Servings: 8 to 10 (about 4 cups)
Ingredients:
| 1 cup | Baby Carrots, cooked and cooled (or canned carrots, drained |
| ½ cup | Canned Yellow Sweet Corn, drained |
| ½ cup | Chopped Onion |
| ⅓ cup | Shredded Sharp Cheddar Cheese |
| ½ cup | Black Olives, sliced or whole |
| ½ lb | Part-skim Ricotta Cheese |
| ¼ cup | Chunky 'hot' Salsa |
| ¼ cup | Light Wheat Beer or Ale |
| 3 Tbsp | Sour Cream |
| 1 tsp | Dijon Mustard |
| 2 tsp | Cayenne Pepper |
| ¼ tsp | Chili Powder |
| 2 tsp | Minced Fresh Parsley |
| 2 tsp | Lime Juice |
| 2 tsp | Lemon Juice |
| ¼ tsp | Salt |
| ¼ tsp | Pepper |
| Fresh Cut Vegetables, cubed smoked cheese, and crackers |
Directions:
Combine carrots, corn and onion in food processor. Whisk until creamy, yet a lightly chunky consistency. (Remove any large pieces of carrot.) Add rest of ingredients to food processor and mix on low setting until creamy, yet still chunky consistency. Cover and chill at least one hour prior to serving, in order for spices to "marry." Serve as a dip with fresh cut vegetables, cubed smoked cheese and crackers
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