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Jalapeño Cheese Dip

January 26, 2010

Ingredients:

  • 1 pound of shredded cheese
  • 1 pint (2 cups) Hellman’s mayonnaise
  • 2 medium onions
  • 3 cloves garlic
  • Tony’s Creole seasoning to taste
  • Crushed black pepper
  • 4-5 fresh jalapeños, seeds and all


Here’s how I start making this dip:

  1. Get a big bowl and put the mayonnaise in it.
  2. Peel the garlic and coat with olive oil.  Roast in the oven until soft.  Put in food processor and puree.  Add to bowl and stir.
  3. Peel the onions and put in food processor and puree.  Add to bowl and stir.
  4. Cut top off of jalapeños and put in food processor and puree.  Add to bowl and stir.
  5. Add shredded cheese (I use a 3-cheese blend called Fiesta) to bowl and stir.
  6. Add creole seasoning, black pepper to taste.

Put in a container and pop into the fridge for at least 2 (that’s right!) days!!  Ok, put a little on the side and sample right away but trust me…. you’ll want this to sit for a couple of days because the flavors meld together and it gets thicker too.

Heat up the dip or leave it as-is and try it with warmed nacho chips, on sandwiches, on brats, on burgers, or on your finger!!!  (just don’t eat your finger… remember, it’s finger LICKING good!!)

Enjoy!!

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