Title: Jalepeno-Cheese Dip - Texas Style
Categories: Sauce
Yield: 10 Servings
| 1 | pt | Mayonnaise |
| 1 | lb | Processed Cheese (Velveeta) |
| 1 | | Onion,large |
| 5 | | Jalapeno peppers,grn,pickled |
| | | Chips |
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" cubes. When
well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in
refrigerator.