Jalepeno-cheese Dip – Texas Style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 10 | Servings | |
INGREDIENTS
| 1 | pt | Mayonnaise |
| 1 | Med or Large Onion | |
| Chips or Dippers | ||
| 1 | lb | Processed Cheese, Velveeta |
| 5 | GreenPickledJalapeno Peppers |
INSTRUCTIONS
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. From "Trail Boss's Cowboy Cookbook" by Society of Range Management. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/west.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 139
Total Fat: 15.7g
Cholesterol: 12.2mg
Sodium: 334.2mg
Potassium: 4.2mg
Carbohydrates: 11.2g
Fiber: 0g
Sugar: 3g
Protein: <1g