Amount
Ingredient
Preparation



1
pint
mayonnaise





1
pound
mild cheddar cheese





1
each
onion





5
each
green pickled jalapeno peppers





1
x
tortilla chips

or dippers

 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.