Thursday, March 18, 2010

Creamy Garlic Dip (from Paul Prudhomme)

2 teaspoons Chef Paul Prudhomme's Meat Magic
2 teaspoons minced garlic
1 tablespoon cider vinegar
1 cup mayonnaise


Mash together Meat Magic and garlic to form paste. Add vinegar and stir until blended. Blend in mayonnaise. Cover and refrigerate until ready to use.

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