cheese dip #1
- Categories
- Dip
- 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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