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

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