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Add a photoServings: 10
Ingredients
- 1 pt Mayonnaise
- 1 lb Processed Cheese (Velveeta)
- 1 x Med or possibly Large Onion
- 5 x GreenPickledJalapeno Peppers
- 1 x Chips or possibly Dippers
Directions
- For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or possibly 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, fold in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 10 servings | |
| Calories 528 | |
| Calories from Fat 465 | 88% |
| Total Fat 52.66g | 66% |
| Saturated Fat 14.76g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 538mg | 22% |
| Potassium 69mg | 2% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.93g | 1% |
| Protein 11.73g | 19% |
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