1. Place the mustard powder in a small bowl and stir
in enough Tabasco sauce to obtain a thick paste. Let
stand for 3 minutes.
2. Combine the cream cheese and mayonnaise in a
mixing bowl and whisk until smooth. Whisk in as much
mustard mixture as you dare! Refrigerate, covered,
until serving time. Any leftover sauce will keep,
refrigerated, for 1 week.
This dip was toned down with the mayonnaise and cream
cheese from the original from John D. MacDonald's
book, Dreadful Lemon Sky (with Travis McGee and Meyer,
his brainy friend) called Meyer's "Superior Cocktail
Dip" a virulent mixture that has been known to make
the unsuspecting "leap four feet straight up into the
air after scooping up a tiny portion on a potato
chip." This dip is good not only for potato chips, but
for all manner of fritters and crudites.
Taken from the Miami Spice cookbook received in the
May swap from Nikki Bennett. Great book!!!
