Hot Cheese Dip
Hope you enjoy this dip as much as we have through the years. This recipe came from my Aunt Bettye Smith. Gerry Ann Aldrich, Jackson TN
2 pounds Velveeta cheese
1 quart mayonnaise
1 small onion grated
1 (8-ounce) jar tiny hot jalapeño peppers, drained and grated
Salt and pepper to taste
Soften cheese. Mix all thoroughly either in the mixer or food processor. Makes 1/2 gallon. Serve with Fritos. Freezes well.