Home : Chef Paul's Recipes

Four Pack Chili Dip

Makes about 3½ cups.

This is a great dip for fresh vegetables or chips, and its 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
½ cup chopped onions
1 tablespoon minced fresh garlic
1 tablespoon ground dried Anaheim chile peppers
1 tablespoon ground dried New Mexico chile peppers
1 teaspoon ground dried Arbol 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
½ cup chopped green bell peppers
½ 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

Price: $3.00
Vegetable Magic® 2oz.
Use Vegetable Magic® to give great flavor to steamed, stir-fried, microwaved, sautéed, fresh, frozen or canned vegetables and potato and casserole dishes.Easy to use on rice, onion rings, f...

« Back