In medium bowl, mix mayonnaise, yogurt, cheese, basil and pepper sauce until smooth. Pat peppers dry on paper towels. Chop peppers then fold into mayonnaise mixture. Refrigerate dip until ready to serve. Serve with chips, crackers and cut-up vegetables. Makes 10 appetizer servings.
Note: Dip may also be used as a dressing for tossed salads.
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Many people know Emeril Lagasse from his television cooking show but many don’t know that Emeril received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts where he worked at a Portuguese bakery.