Jalepeno-Cheese Dip - Texas Style
Yield
10 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pint |
mayonnaise
|
* |
1 | pound |
cheddar cheese, mild
|
|
1 | each |
onions
|
|
5 | each |
pickled jalapenos
|
* |
1 | x |
tortilla chips
or dippers |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
mayonnaise
|
* |
453.6 | g |
cheddar cheese, mild
|
|
1 | each |
onions
|
|
5 | each |
pickled jalapenos
|
* |
1 | x |
tortilla 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.