Ingredients Weight Measure
Heavy whipping cream 1 cup
Butter (room temperature) 4 oz.
Cream cheese (room temperature) 1-1/2 lb.
Roasted garlic cloves 1/4 cup
Anchovy paste 1 Tbsp.
Paul Prudhomme's Blackened Redfish Magic® 2 Tbsp.
Worcestershire sauce 1 Tbsp.
TABASCO® brand Original Red Sauce 1/4 cup
Mild chili powder 2 Tbsp.
Basil 2 tsp.
Thyme 1 tsp.
Paprika 1 Tbsp.
Salt 1 tsp.
Black pepper 1 tsp.


  1. Whip the heavy cream in a steel bowl until it forms stiff peaks; place in refrigerator until needed.
  2. In 8-qt. mixer, combine the butter, cream cheese, roasted garlic and the anchovy paste; blend together with a flat paddle until creamed together.
  3. Add the remaining ingredients except whipped cream to the mix and blend in well with flat paddle on a low speed. Make sure you stop the paddle and scrape down the bowl a few times.
  4. Remove the bowl from the mixer; gently fold the whipped cream into the mixture.
  5. Pour into single 4-oz. portions or place in a large tub for serving.
  6. Place in refrigerator for at least 4 hours before serving.

Yield: 2 qts.

Serving idea: Use to dip breadsticks and pizza crusts.