Jalepeno-Cheese Dip - Texas Style
A cheesy but spicy dip that has a zing that's perfect for tortilla chips!
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.
