| 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 [email protected]. Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MRS WALDINE R VAN GEFFEN) on Aug 25, 1997
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