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Four Pack Chili Dip

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.

Find this recipe and more in Chef Paul Prudhomme's Louisiana Tastes.

ingredients
2 large eggs
½ cup chopped onions
1 tablespoon minced fresh garlic
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

 
Price: $3.95
Quantity:
Ground Dried Magic Chile - Anaheim (MILD) 1.5 ounce
Anaheim (California Beauty) also referred to as Chile Colorado, is the ripe form of the green peppers of the same name.  Magic Chiles are in their purest forms and contain no essences, oils or ex...

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