Beer & Peppercorn Cheese Spread

Yields: 2 1/4 cups

One 1/2 8-ounce packages Monterey Jack cheese, cut up
1 cup beer or nonalcoholic beer
1/2 cup light mayonnaise
1 tablespoon dried green peppercorns
cucumber slices, Belgian endive leaves, and red apple slices

1. In food processor with knife blade attached or in blender at high speed, blend first 4 ingredients. (If using blender, blend one-third of mixture at a time.) Refrigerate mixture, covered, at least 4 hours to blend flavors.

2. To serve, let stand at room temperature 30 minutes to soften slightly. Spread on cucumber slices, endive leaves, and apple slices.

Each tablespoon spread: About 50 calories, 4 g fat, 8 mg cholesterol, 70 mg sodium.