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Jalapeno-Cheese Dip - Texas Style

none

1 pint mayonnaise
chips or dippers
5 green pickled jalapenos
1 medium or large onion
1 pound processed cheese; (Velveeta)

For variety, pickled carrots can be substituted for Jalapenos. For different effects, additional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. Use blender to liquefy 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. Recipe by Jim Anderson on Mar 23, 1998. - - - - - - - - - - - - - - - - - -

Yield: 10 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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