Shelly's Recipe

JALAPENO CHEESE AND SAUSAGE DIP

Category: Dips - Hot

1 lb heavy-smoked andouille sausage
2 lbs Velveeta cheese, diced
1 (12 oz) can jalapenos, chopped
1/4 cup butter
1 cup onions, celery and red bell peppers, diced
2 tbsp garlic, minced
4 cups mayonnaise
Salt and cracked pepper to taste
Louisiana Gold Pepper Sauce to taste
1/4 cup parsley, minced

Dice the andouille or other heavy-smoked sausage and allow cheese to set at room temperature for 30 minutes. Remove seeds from jalapeno peppers and rinse the jalapenos under cold, running water. This will remove some of the heat.

In a heavy-bottomed saute pan, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and andouille. Saute 3-5 minutes or until vegetables are wilted. Add jalapenos and continue to 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 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.