“This is adapted from "Emeril at the Grill", a cookbook I enjoy very much. I used this spread on lamb burgers, but it would also be great as a vegetable dip (thinned a bit) or a sandwich spread. The original recipe calls for mint, which I don't care for, so I replaced it with basil. Cooking time does not include time to chill.”
READY IN:
10mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all of the ingredients in a bowl, and blend well. Taste for seasoning, and add more salt or cayenne if needed.
  2. Refrigerate, covered, for at least an hour before serving.

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