Jalepeno-cheese dip - texas style
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Mayonnaise |
| 1 | pounds | Processed Cheese (Velveeta) |
| 1 | each | Med or Large Onion |
| 5 | eaches | GreenPickledJalapeno Peppers |
| 1 | x | Chips or Dippers |
Directions
For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. ~------------------------------------------------------ ~------------------ Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator.