Jalapeno-Cheese Dip - Texas Style

Course : Dips
Serves: 10
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1 pint mayonnaise
1 package chips or dippers
5 medium green pickled jalapenos
1 medium or large onion
1 pound processed cheese -- (Velveeta)

Preparation / Directions:

For variety, pickled carrots can be substituted for Jalapenos. For different effects, additional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. Use blender to liquefy 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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