Jalapeno Dip - cooking recipe

Ingredients

1 lb. grated Cheddar cheese
8 large jalapeno peppers (canned)
2 medium onions
3 small garlic buds
1 pt. Kraft mayonnaise (not Miracle Whip)
1/4 tsp. salt

Preparation

Drain peppers; remove seeds.
Put peppers, chopped onion
and diced garlic buds in blender; mix well.
Grate cheese with mayonnaise and salt.
Use mixer to combine cheese mixture.
Blend peppers, onion and garlic buds 4 to 5 minutes on high until fluffy.
Put in covered container.
Keep in refrigerator for a week before eating.
Will keep 3 months.
Makes 1 1/2 quarts.