2	qts.	canned refried beans (4 lbs.)
3	cups	butter or margarine, softened (1 lb. 8 oz.)
1 1/2	qts.	grated cheddar cheese (1 lb. 8 oz.)
1	tbsp.	dry minced garlic (3 cloves)
1/2	cup	dry minced onion (4 oz.)
10		pickled jalapeno peppers
5	tbsp.	juice from peppers

Mix all ingredients together until well blended. Cook over low heat, stirring often, until cheese melts and mixture is warm. Serve warm with corn chips.
Yield: 1 gallon