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Jalepeno-Cheese Dip - Texas Style
| Ingredients | |||
| 1 | pt | mayonnaise | |
| 1 | pound | processed cheese (velveeta) | |
| 1 | each | onion | |
| 5 | each | green pickled jalapeno peppers | |
| 1 | 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. | |||
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