Jalepeno-cheese Dip – Texas Style

Some might find it surprising that I would teach my nine-year-old about God’s wrath toward sin. But I find it surprising that any loving person would withhold this truth from another person they love. Because only when we understand God’s wrath toward sin can we realize that we need to be saved from it. Only when we hear the very bad news that we’re deserving of judgment can we appreciate the very good news that God has provided salvation through His Son.

C.J. Mahaney

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

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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