COMMENT:
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!
INGREDIENTS:
- 2 pounds Velveeta cheese, diced
- 1 (12-ounce) can jalapenos, chopped
- 1 pound andouille sausage, heavy smoked
- 1/4 cup butter
- 1 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup red bell pepper, diced
- 2 tbsps garlic, minced
- 4 cups mayonnaise
- salt and cracked pepper to taste
- Louisiana Gold Pepper Sauce to taste
- 1/4 cup parsley, minced
METHOD:
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 heavy-smoked
sausage. In a heavy-bottom sauté pan, melt butter over medium-high
heat. Add onion, celery, bell pepper, garlic and andouille. Sauté
3-5 minutes or until vegetables are wilted. Add jalapenos and continue
to sauté 2-3 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 and mayonnaise. 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. |
