Ingredients
- Servings: 10
- 1 pint mayonnaise
- 1 lb processed cheese (velveeta)
- 1 onion
- 5 green pickled jalapeno peppers
- chips or dippers
Recipe
- 1 use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes.
- 2 when well blended, mix in bowl with mayonnaise.
- 3 dip will stay for 2 weeks in refrigerator.
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