---------- Recipe via Meal-Master (tm) v8.05

     Title: Jalapeno Cheese and Sausage Dip
Categories: Appetizers, Dips, Meats, Wrv
     Yield: 15 To 20

     1 lb Smoked andouille sausage
          -dice
     2 lb Velveeta cheese; dice, room
          -temp 30 minutes
    12 oz 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 tb Garlic; dice
     4 c  Mayonnaise
          Salt and cracked pepper
          Louisiana Gold Pepper Sauce
   1/4 c  Parsley; chopo

 In a heavy bottom saute pan, melt butter over med-high
 heat. Add onions, celery, bell pepper, garlic and
 andouille. Saute 3-5 minutes or until vegetables are
 wilted. Add jalapenos and continue tp 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. Blend well until smooth. Place the blended
 ingredients in a large mixing bowl and add cheese and
 mayonnaise. Using a wire whisk, whip until smooth and
 of a dipping sauce consistency. Season to taste with
 salt, pepper and hot 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 tortilla chips. This dip may
 be served cold. Source: Chef John Folse, Plantation
 Celebrations. MM Waldine Van Geffen
 [email protected].

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