print this recipe email to a friend 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. ingredients 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

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