Cheese dip #1

Yield: 12 Servings

Measure Ingredient
1 pounds Sharp cheddar cheese
1 can (6-oz) jalapeno peppers; without seeds
1 pint Mayonnaise
2 tablespoons Prepared horseradish
½ teaspoon Worcestershire sauce (up to)
¾ teaspoon Garlic salt

Put cheese and peppers through a food chopper. Place cheese mixture in a bowl and add other ingredients. Whip until creamy. Makes approx 1 quart.

Can be frozen.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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