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Add a photoServings: 12
Ingredients
- 1 lb Smoked andouille sausage dice
- 2 lb Velveeta cheese, dice, room temp 30 min
- 12 ounce 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 Tbsp. Garlic, dice
- 4 c. Mayonnaise Salt and cracked pepper Louisiana Gold Pepper Sauce
- 1/4 c. Parsley, chopo
Directions
- In a heavy bottom saute/fry pan, heat butter over med-high heat. Add in onions, celery, bell pepper, garlic and andouille. Saute/fry 3-5 min or possibly till vegetables are wilted. Add in jalapenos and continue tp saute/fry 2-3 min more. Remove from heat and allow to cold. Pour the ingredients from saute/fry pan into the bowl of a food processor. Blend well till smooth. Place the blended ingredients in a large mixing bowl and add in cheese and mayonnaise.
- Using a wire whisk, whip till smooth and of a dipping sauce consistency.
- Season to taste with salt, pepper and warm 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 possibly tortilla chips. This dip may be served cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 12 servings | |
| Calories 581 | |
| Calories from Fat 416 | 72% |
| Total Fat 46.83g | 59% |
| Saturated Fat 17.18g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 2004mg | 84% |
| Potassium 334mg | 10% |
| Total Carbs 28.75g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 12.18g | 8% |
| Protein 13.51g | 22% |
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