Creole Cream Cheese and Sausage Dip
PREP TIME: 45 Minutes
The Spanish brought peppers to North America after developing a
taste for them during their contact with the Mayans and Incas. A
variety of these peppers thrived in Mexico and eventually came through
Texas into plantation country. Thank God for the Spanish!
- 2 pounds diced Velveeta cheese
- 1 (12-ounce) chopped can jalapeños
- 1 pound heavily smoked andouille sausage
- ¼ cup butter
- 1 cup diced onion
- ¼ cup diced celery
- ¼ cup diced red bell peppers
- 2 tbsps minced garlic
- 3 cups mayonnaise
- 1 (11.5-ounce) container Bittersweet Plantation Dairy Creole
- salt and cracked black pepper to taste
- Louisiana Gold Pepper Sauce to taste
- ¼ cup minced parsley
Allow cheese to sit at room temperature for 30 minutes. Remove seeds
from jalapeno peppers and rinse under cold, running water. This
will remove some of the heat. Dice the andouille or other heavily-smoked
sausage. In a heavy-bottomed sauté pan, melt butter over
medium-high heat. Add onions, celery, bell peppers, garlic and andouille.
Sauté 35 minutes or until vegetables are wilted. Add
jalapeños and continue to sauté 23 minutes more.
Remove from heat and allow to cool. Pour the ingredients from the
sauté pan into the bowl of a food processor fitted with a
metal blade. Blend well until smooth. Place the blended ingredients
in a large mixing bowl and add cheese, mayonnaise and Creole cream
cheese. Using a wire whisk, whip until mixture is smooth and of
a dipping sauce consistency. Season to taste using salt, pepper
and Louisiana Gold. Sprinkle in parsley. Pour ingredients into a
decorative serving bowl and heat to serving temperature in the microwave.
Place in the center of a large serving platter surrounded by garlic
croutons, toast points or tortilla chips. This dip may also be served
cold and will hold well in the refrigerator for a couple of days.
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