Four Pack Chili Dip
Makes about 3½ cups.
This is great as a dip for fresh vegetables or chips, and it's equally wonderful drizzled over sliced hard-boiled eggs and tomatoes.
Find this recipe and more in Chef Paul Prudhomme's Louisiana Tastes.
2 large eggs
1/2 cup chopped onions
1 tablespoon minced fresh garlic
1/2 teaspoon salt
1 tablespoon ground dried Anaheim chile peppers
1 tablespoon ground dried New Mexico chile peppers
1 teaspoon ground dried árbol chile peppers
1 teaspoon ground dried guajillo chile peppers
1 tablespoon lightly packed dark brown sugar
2 tablespoons fresh lemon juice
5 tablespoons balsamic vinegar
1 tablespoon tamari
1/2 cup chopped green bell peppers
1/2 cup chopped yellow bell peppers
2 cups vegitable oil
how to prepare
In a blender, process all the ingredients except the oil until the mixture is smooth, about 20 seconds. With the blender running, slowly add the oil in a thin stream until the mixture has the consistency of a thin mayonnaise. Refrigerate until ready to serve.
Copyright© 2000 by Paul Prudhomme