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Jalapeno Cheese and Sausage Dip




Source of Recipe


the web


List of Ingredients




1 pound heavy-smoked andouille sausage

2 pounds Velveeta cheese, diced

1 (12-ounce) can jalapeños, chopped

1/4 cup butter

1 cup onions, diced

1/4 cup celery, diced

1/4 cup red bell peppers, 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

Recipe



Dice the andouille or other heavy-smoked sausage and allow cheese to set at room temperature for 30 minutes. Remove seeds from jalapeño peppers and rinse the jalapeños under cold, running water. This will remove some of the heat. In a heavy-bottomed sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and andouille. Sauté 3-5 minutes or until vegetables are wilted. Add jalapeños and continue to sauté 2-3 minutes more. Remove from heat and allow to cool. Pour the ingredients from 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.