Four Pack Chili Dip

from the kitchen of Chef Paul Prudhomme

Makes about 3½ cups

This is a great dip for fresh vegetables or chips, and it's equally wonderful drizzled over sliced hard-boiled eggs and tomatoes.
ingredients
2 large eggs
½ cup chopped onions
1 tablespoon minced fresh garlic
¾ teaspoon Chef Paul Prudhomme's Vegetable Magic®
1 tablespoon Chef Paul Prudhomme's ground dried Anaheim chile peppers
1 tablespoon Chef Paul Prudhomme's ground dried New Mexico chile peppers
1 teaspoon Chef Paul Prudhomme's ground dried Arbol chile peppers
1 teaspoon Chef Paul Prudhomme's ground dried Guajillo chile peppers
1 tablespoon lightly packed dark brown sugar
2 tablespoons fresh lemon juice
5 tablespoons balsamic vinegar
1 tablespoon tamari
½ cup chopped green bell peppers
½ cup chopped yellow bell peppers
2 cups vegetable 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