Jalapeno cheese and sausage dip
15 To 20
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Smoked andouille sausage dice |
| 2 | pounds | Velveeta cheese; dice, room temp 30 minutes |
| 12 | ounces | Can jalapenos; seed, dice |
| ¼ | cup | Butter |
| 1 | cup | Onions; chop |
| ¼ | cup | Celery; chop |
| ¼ | cup | Red bell pepper; chop |
| 2 | tablespoons | Garlic; dice |
| 4 | cups | Mayonnaise |
| Salt and cracked pepper | ||
| Louisiana Gold Pepper Sauce | ||
| ¼ | cup | Parsley; chopo |
Directions
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@....
Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@... (MRS WALDINE R VAN GEFFEN) on Aug 25, 1997