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Jalapeno Cheese Dip

2 lb freshly grated sharp cheddar cheese or 1 lb Velveeta and
              1 lb cheddar
1 onion
3 cloves of garlic put through a press
1 12 oz. jar of pickled jalapenos
1 quart of Miracle Whip

Grate the cheese in the food processor with the grating blade and dump into a large bowl. Grate the onion the same way and then pour the entire jar of peppers and juice into the processor feed tube and grate with the grating blade.  Add minced garlic and contents of food processor bowl to the large bowl. Fold in the whole jar of Miracle Whip. This makes two quarts of dip and will keep in the refrigerator for weeks! (Not at my house.) I usually put ½ back into the unwashed Miracle Whip jar and take the other part to a party. Serve with large Frito chips. The salty, sweet, sour, and hot combination is what makes this dip so good. Given to me by a fellow teacher friend, Tana Thompson.   

~ Submitted by Mary Jo Gibbs