Refried Bean Dip

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