Ingredients:
1 Pint(s) mayonnaise 5 ea greenpickledjalapeno peppers
1 Pound(s) processed cheese (velveeta)1 x chips or dippers
1 med or large onion |
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.
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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.
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