Yield: 24 Servings
|1 can||Mild jalapeno peppers|
|2 pounds||Velveeta cheese (bring to room temperature)|
|1 quart||Miracle Whip|
Place all ingredients except Miracle Whip through a food grinder. Then place mixture in a large mixing bowl with the Miracle Whip and beat until smooth. Let stand 30 minutes and then beat again until smooth. Repeat this step several times for best results. Using a mixer makes a much nicer dip than using a blender. This makes a very thick dip. It keeps well in a refrigerator for weeks and also freezes nicely. Makes 2 quarts.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .