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---------- Recipe via Meal-Master (tm) v8.05
Title: Jalapeno Cheese and Sausage Dip
Categories: Appetizers, Dips, Meats, Wrv
Yield: 15 To 20
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.
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