Recipe: Jalapeno Cheese and Sausage Dip
For 15 Persons
Category: Appetizers, Dips, Meats, Wrv
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
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
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