Categories: Sauces, Dips 
      Yield: 10 servings 
  
      1 pt Mayonnaise                          5 ea GreenPickledJalapeno Peppers 
      1 lb Processed Cheese (Velveeta)         1 x  Chips or Dippers 
      1 ea Med or Large Onion              
  
  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. 
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  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.