|2||cups Mayonnaise 2 Tbs. canned Puréed Chipotle Peppers 1/2 cup|
1 lb. Sharp Cheddar Cheese, grated canned Diced Jalapeños, drained ⅓ cup fresh Jalapeños, seeded and minced ¼ cup Pimiento, drained and diced ½ cup Green Onion tops, chopped Makes About 3 Cups
In a medium mixing bowl, thoroughly combine the grated cheddar cheese with the mayonnaise. The mixture will be slightly chunky.
Fold in the chipotle and jalapeño peppers along with the pimiento and most of the green onion tops. When all ingredients are thoroughly combined, cover and refrigerate for at least 3 hours prior to serving.
Serve the dip chilled with plain tortilla chips and a sprinkling of green onions on the top, if desired. Refrigerate to store.
Kitchen Staff Tip: If you've never worked with fresh jalapeños ,you will want to make sure to take some precautions in your preparation of the fresh pepper. Wear plastic or rubber gloves while deseeding and dicing the fresh jalapeños, making sure not to spread any of the burning oil to your skin or eyes. Also, make sure you clean up with the gloves on so as to not spread the oil to other utensils and cutting surfaces.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on May 2, 1999, converted by MM_Buster v2.0l.
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