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Recipe by: berenger
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See below ingredients and instructions of the recipe
1 pt Mayonnaise 5 ea GreenPickledJalapeno Peppers
1 lb Processed Cheese (Velveeta) 1 x Chips or Dippers
1 ea Med or Large Onion
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.
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