There are many recipes for jalapeño-cheese dip, but the Texas style version is typically made with cream cheese, cheddar cheese, diced jalapeños, and sometimes green onions. It is often served with chips or crackers, and makes a great appetizer or party dip.
For variety, pickled carrots can be substituted for Jalapenos.
Fordifferent effects, aditional carrots and/or jalapenos can be finely dicedand added to the dip.
Dip increases in jalapeno strength with age.
~Use blender to liquify jalapenos, then onion and cheese, cut in 1-inchcubes.
When well blended, mix in bowl with mayonnaise.
Dip will stay for2 weeks in refrigerator.