Ingredients
- 5 green pickled jalapeno peppers
- 1 onion
- 1 chips
- 475 ml mayonnaise
- 240 gr processed cheese
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 3 cm cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator.
