Jalepeno-Cheese Dip - Texas Style
1 pt Mayonnaise
1 ea Med or large onion
1 x Chips or dippers
1 lb Processed cheese (velveeta)
5 ea Green pickled jalapeno peppe
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.