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DEVILISH DIP
This recipe sounds suspiciously like one of Trader Johnny's since it comes from the same place. If you really have to tone down the "heat", use just 1/2 of the habanero chile.
Heat Scale = Hot
Serves: 6
Recipe By: DeLea Lonadier, Montgomery, LA (in Southern Living Magazine 6/00)
1 cup mayonnaise
4 ounces cream cheese (1/2 of 8-oz. pokg.)
1 can deviled ham (2.5 oz.)
1 jar diced pimiento (2 oz.) -- drained
1 habanero chile, seeded, ribs removed -- chopped
3 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
Juice of 1 fresh lime

Beat all ingredients at medium speed with an electric mixer until well blended. Place in a bowl, cover and chill 8 hours before serving. Serve with tortilla chips or crackers.
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Copyright 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved