Mexican Cheese Dip
Serves a crowd. Recipe is by Cheri Bardwell, who got it from her aunts.
3 small or 2 large jalapeño peppers
1 bunch green onions
3 cloves fresh garlic
1 cup pecans
2 lbs. finely shredded cheese, Mexican blend
1 (32-oz.) jar mayonnaise
1. In the bowl of a food processor, pulse the peppers, green onions and garlic until puréed. Remove to a large mixing bowl.
2. Add the pecans to the processor and chop them as finely as possible — until they start to resemble nut butter. Add to the mixing bowl.
3. Put the cheese in with the processed mixture, then add the mayonnaise. Mix thoroughly, cover, and refrigerate for one day. Remove from the fridge an hour before serving.
Copyright © 2014, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved