Ingredients
- 1 pound Market Basket Jalapeno Boudin
- 1/4 cup Yellow onion Diced
- 1/4 cup Celery Diced
- 1/4 cup Red bell pepper Diced
- 1 tbsp Vegetable oil
- 4 oz Cream cheese
- 1 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp Kosher salt
- 2 tsp Course ground black pepper
- 1 tsp Ground paprika
- 1/2 cup Shredded cheddar cheese
- 1 tsp Cayenne Pepper
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- In a non-stick skillet, sauté the “Holy Trinity” (onions, peppers and celery) in the vegetable oil until for about 5 minutes over medium heat or until soft and tender.
- Place the boudin on a plate and microwave for 5 minutes. Remove from the microwave and allow the boudin to cool down for 5 minutes.
- Remove the casing from the boudin and place the insides in a food processor.
- Add the sautéed veggies and all the other ingredients except for half of the shredded cheese to the food processor. Blend until the dip is smooth. Taste and add any salt, pepper or extra seasonings if needed.
- Place the dip in a serving bowl and place the remainder of the cheese on top. Garnish lightly with paprika and chopped parsley.
- Serve with chips or crackers. Enjoy!
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