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.