| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Appetizers, Dips, Meats, Wrv |
15 |
To 20 |
INGREDIENTS
| 1 |
lb |
Smoked andouille sausage dice |
| 2 |
lb |
Velveeta cheese; dice, room temp 30 minutes |
| 12 |
oz |
Can jalapenos; seed, dice |
| 1/4 |
c |
Butter |
| 1 |
c |
Onions; chop |
| 1/4 |
c |
Celery; chop |
| 1/4 |
c |
Red bell pepper; chop |
| 2 |
tb |
Garlic; dice |
| 4 |
c |
Mayonnaise |
|
|
Salt and cracked pepper |
|
|
Louisiana Gold Pepper Sauce |
| 1/4 |
c |
Parsley; chopo |
INSTRUCTIONS
In a heavy bottom saute pan, melt butter over med-high heat. Add onions,
celery, bell pepper, garlic and andouille. Saute 3-5 minutes or until
vegetables are wilted. Add jalapenos and continue tp saute 2-3 minutes
more. Remove from heat and allow to cool. Pour the ingredients from saute
pan into the bowl of a food processor. Blend well until smooth. Place the
blended ingredients in a large mixing bowl and add cheese and mayonnaise.
Using a wire whisk, whip until smooth and of a dipping sauce consistency.
Season to taste with salt, pepper and hot sauce. Sprinkle in parsley. Pour
ingredients into a decorative bowl and heat to serving temperature in the
microwave. Serve with garlic croutons, toast points or tortilla chips. This
dip may be served cold. Source: Chef John Folse, Plantation Celebrations.
MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 25, 1997
A Message from our Provider:
“Times change, God doesn’t.”