Directions:
- In a 2 quart sauce pan, melt butter on high heat.
- When melted add bubbly, add onion, bell pepper, celery, and garlic.
- Saute for 5 minutes or until onions are clear.
- Add parsley, basil, thyme, salt, pepper, and cajun seasoning. stir well
- Add flour and stir in till well blended. Add heavy cream and whisk until mixture begins to thicken.
- Cover and reduce heat to low and simmer for 15 minutes.
- Remove from heat , stir in pepper sauce and allow to cool at room temperatures.
- For cold dip refrigerate for 6-12 hours. serve it hot form the pot. or let it cool to refrigerate. freezes well
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.66 Kcal (802 kJ) | ||
| Calories from fat | 165.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.41g | 28% | |
|---|---|---|---|
| Cholesterol | 57.26mg | 19% | |
| Sodium | 268.32mg | 11% | |
| Potassium | 186.49mg | 4% | |
| Total Carbs | 6.04g | 2% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 13.5mg | 22% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 5.1mg | 28% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 194.04 Kcal (812 kJ) | ||
| Calories from fat | 167.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.64g | 28% | |
|---|---|---|---|
| Cholesterol | 57.96mg | 19% | |
| Sodium | 271.64mg | 11% | |
| Potassium | 188.8mg | 4% | |
| Total Carbs | 6.11g | 2% | |
| Sugars | 1.38g | 5% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 13.6mg | 22% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 5.2mg | 28% | |
| Calcium | 77mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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