Instructions: In a heavy bottom saute pan, melt butter over med-high heat. Add onions, celery, bell pepper, garlic and andouille. Saute 3-5 minutes or until vegetables are wilted. Add jalapenos and continue tp saute 2-3 minutes more. Remove from heat and allow to cool. Pour the ingredients from saute pan into the bowl of a food processor. Blend well until smooth. Place the blended ingredients in a large mixing bowl and add cheese and mayonnaise.

Using a wire whisk, whip until smooth and of a dipping sauce consistency.

Season to taste with salt, pepper and hot sauce. Sprinkle in parsley. Pour ingredients into a decorative bowl and heat to serving temperature in the microwave. Serve with garlic croutons, toast points or tortilla chips. This dip may be served cold.

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