Name: Boudin Dip
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 10-12 ounces Cajun boudin ((see Note 1)); 6 ounces Cajun andouille sausage (, diced into small bite-sized pieces (see Note 2)); 1 (8 ounce) block cream cheese ((such as Philadelphia), softened to room temperature); ½ cup sour cream ((such as Daisy)); 1 cup shredded sharp cheddar cheese; 2 teaspoons Creole seasoning ((such as Tony Chachere's, see Note 3)); 1 teaspoon Worcestershire sauce; 5 tablespoons finely-sliced green onions (, plus more for garnish (optional)); mild olive oil, vegetable oil, or cooking spray (, for baking the boudin)

If you’re looking for a hot dip that really delivers on flavor, this Boudin Dip fits the bill. Louisiana boudin and smoky andouille sausage are folded into a creamy, Creole-seasoned base and baked until hot and bubbly. It’s rich, savory, spicy, and made for sharing—an easy win for game days, parties, or casual entertaining.

Overhead view of a warm, cheesy boudin dip in a white baking dish with a spoonful scooped from the center, surrounded by square buttery crackers on a wooden board.

Before You Start Cooking

This recipe comes to us from friend of Striped Spatula, Melinda Reddehase.

Boudin. Cajun Boudin is a sausage-style link stuffed with a mixture of pork (often including offal, such as liver) and cooked rice, seasoned with spices. Melinda uses Richard’s Cajun Boudin Grillers. If you can’t find boudin locally (I can’t source it in New Jersey), you can order it online from several retailers, including Creole Foods of Louisiana. Another well-reviewed brand that ships nationwide is Billy’s Boudin.
Cajun Andouille Sausage. This smoked pork sausage adds savory depth and a moderate heat to the dip. Andouille is carried in most grocery stores—brands like Aidells are usually stocked near smoked sausages or hot dogs. (If you’re ordering boudin online, Richard’s Cajun also makes andouille.) Keep in mind that heat levels can vary by brand.
Cream Cheese. Use a full block of cream cheese (not whipped) and let it come to room temperature before mixing.
Creole Seasoning. Melinda uses Tony Chachere’s, which is easy to find in most grocery stores. If you’re using my homemade Creole seasoning blend, it isn’t as salty as store-bought versions. Give the dip a taste before baking and adjust with salt as needed.

How to Make Baked Boudin Dip

This dip comes together in a few simple steps. Most of the work is just cooking the sausage before everything gets mixed and baked.

Overhead view of labeled ingredients for Boudin Dip, including boudin and andouille sausage, shredded cheddar, sour cream, cream cheese, scallions, Creole seasoning, and Worcestershire sauce.

Step 1: Cook the Boudin

Preheat your oven to 350°F. Line a baking sheet with parchment paper and place the boudin on top. Lightly brush or spray the sausages with a little olive or vegetable oil to help them brown and cook evenly.

Four raw boudin sausage links arranged diagonally on a parchment-lined sheet pan before cooking.

Bake the boudin for about 20 minutes, until it’s cooked through. It should reach about 160–165°F on an instant-read thermometer.

Take the sausages out of the oven and let them cool on the baking sheet until you can comfortably handle them. Use a paring knife to slit the casings, then remove and crumble the sausage.

It’s normal for some of the filling to spill out of the casings at the ends as the boudin bakes, as shown below. Just scoop it up and crumble it along with the rest of the sausage.

Four browned boudin sausage links arranged in a row on a parchment-lined baking sheet, glistening with rendered fat and lightly crisped at the edges.

Don’t turn off the oven—you’ll be baking the dip next. Increase the oven temperature to 400°F.

Step 2: Brown the Andouille

While the boudin is baking, dice the andouille sausage into small bite-sized pieces. Cook it in a large skillet on the stove over medium heat until the pieces are browned and lightly crisped around the edges.

Chopped and browned andouille sausage pieces sizzling in a nonstick skillet, glistening with rendered fat and spices as they begin to caramelize.

Browning the andouille will add great flavor to the dip, so don’t rush it! Once browned, transfer the sausage to a plate lined with paper towels to drain any excess rendered fat.

Cooked andouille sausage pieces draining on a white paper towel-lined plate, with glistening oil spots visible around the meat.

Amanda’s Tip for Milder Dip

If you have a lower spice tolerance, you can reduce the heat in this dip by swapping the andouille for a mild smoked sausage. You can also substitute an equal weight of bacon, cooked until crisp and crumbled, for a less-spicy but still very flavorful option.

Step 3: Mix the Boudin Dip

ln a large mixing bowl, combine the crumbled boudin, browned andouille, softened cream cheese, sour cream, shredded cheddar cheese, Creole seasoning, Worcestershire sauce (for tang and umami), and thinly sliced scallions (green onions).

Top-down view of a glass mixing bowl with separated ingredients for Boudin Dip, including cream cheese, chopped cooked sausage, shredded cheese, sliced green onions, Creole seasoning, boudin filling, and sour cream.

You can either stir the dip together with a spoon or spatula, or use an electric hand mixer on low to medium-low speed. The dip should look thick and creamy, with the sausage well distributed throughout.

Top-down view of fully combined Boudin Dip in a glass mixing bowl with electric mixer beaters resting inside the creamy, speckled mixture.

At this point, give the mixture a taste and adjust the heat and salt to your liking—add a pinch of cayenne or a couple of shakes of hot sauce if you prefer a spicier dip.

I don’t recommend adding extra Creole seasoning to increase the heat level, especially if using a store-bought blend, as it can make the dip too salty.

Step 4: Bake Until Hot and Bubbly

Spoon the mixture into a small baking or gratin dish with a capacity of about 1-½ quarts, and spread it into an even layer. Make sure whatever dish you use leaves a little room at the top for the dip to bubble.

Top-down view of an unbaked Boudin Dip mixture evenly spread in a round white baking dish, showing visible bits of sausage, green onions, and shredded cheese throughout the creamy base.

Bake at 400°F for about 15 to 20 minutes, or until the dip is hot throughout and bubbling around the edges. Baking time will depend on the dimensions of your baking dish—shallower pans will heat through a little more quickly.

Close-up of a round white baking dish filled with golden-brown baked boudin dip, dotted with melted cheese, herbs, and pieces of sausage, set on a striped kitchen towel with bowls of shredded cheese and dippers nearby.

Serving Boudin Dip

This Boudin Dip is best served hot or warm, when it’s ultra-creamy and easy to scoop. Because it’s rich and hearty, choose sturdy dippers like crackers with some structure, pita chips, crostini, or sliced baguette.

Anything too delicate, such as ultra-thin tortilla chips, may snap mid-scoop.

A hand with dark red nail polish dips a seasoned rectangular cracker into a hot, cheesy boudin dip filled with sausage, melted cheese, and green onions.

For game day or longer gatherings, you can keep the dip hot by transferring it to a small slow cooker set to WARM. Hold it for up to 2 hours for the best texture.

You can also cover the baking dish with foil or a lid and keep it in a low oven (around 200°F) for up to an hour.

Garnishing the dip is totally optional, but if you want to add a pop of color and freshness before serving, finish with a sprinkle of sliced scallions over the top of the baking dish.

Close-up of a spoon lifting a steaming, creamy scoop of hot boudin dip showing bits of sausage, green onion, and melted cheese.

More Dip Recipes for Game Day

More Louisiana-Inspired Recipes

Save Pin Print

Boudin Dip

by Amanda Biddle

This baked Boudin Dip combines Louisiana boudin, smoky andouille, and a creamy, cheesy Creole-seasoned base for a rich, crowd-pleasing appetizer. Perfect for game day and casual entertaining.

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: 20 cups dip (approx)

Ingredients

▢ 10-12 ounces Cajun boudin (see Note 1)
▢ 6 ounces Cajun andouille sausage , diced into small bite-sized pieces (see Note 2)
▢ 1 (8 ounce) block cream cheese (such as Philadelphia), softened to room temperature
▢ ½ cup sour cream (such as Daisy)
▢ 1 cup shredded sharp cheddar cheese
▢ 2 teaspoons Creole seasoning (such as Tony Chachere's, see Note 3)
▢ 1 teaspoon Worcestershire sauce
▢ 5 tablespoons finely-sliced green onions , plus more for garnish (optional)
▢ mild olive oil, vegetable oil, or cooking spray , for baking the boudin

Instructions

Cook and Prep the Boudin

Preheat the oven to 350°F. Line a baking sheet with parchment paper and place the boudin sausages on top. Lightly brush or spray them with oil.
Bake for about 20 minutes, until cooked through and registering 160–165°F on an instant-read thermometer. Remove from the oven and let cool until easy to handle. Keep the oven on.
Once the boudin is cooled, use a paring knife to slit the casings. Remove the sausage and crumble it, discarding the casings. (If any filling spills out while baking, just crumble it along with the rest.)

Brown the Andouille

While the boudin cooks, set a large skillet over medium heat and cook the diced andouille sausage until browned and lightly crisp around the edges. Transfer to a paper towel–lined plate to drain.

Mix and Bake the Dip

Increase the oven temperature to 400°F.
In a large bowl, combine the crumbled boudin, browned andouille, cream cheese, sour cream, shredded cheddar, Creole seasoning, Worcestershire sauce, and green onions. Mix with a spoon or electric hand mixer on low to medium-low speed (preferred) until well combined. Taste and adjust the dip's seasoning if needed (see Note 4).
Transfer the mixture to a small baking or gratin dish (about 1½-quart capacity) and spread into an even layer. Bake for about 15-20 minutes, or until hot and bubbly around the edges.
Serve hot or warm with sturdy crackers, pita chips, or toasted baguette slices.

Notes

1. Cajun Boudin: This sausage-style pork and rice delicacy can be difficult to source outside of Louisiana and the southern states. If you can’t find it locally, look for online sources that ship nationwide, such as Creole Foods of Louisiana. This recipe was developed with Richard’s Cajun Boudin Grillers.

2. Andouille. Available in most grocery stores nationwide. The dip shown here used the Aidells brand. Andouille sausage can vary in heat by brand. For a milder dip that still has a smoky flavor, you can substitute mild smoked sausage or crisp-cooked bacon crumbles for the andouille.

3. Creole Seasoning: You can use either store-bought or a homemade blend. If using homemade, it may be lower in salt than commercial versions, so taste the dip and adjust with salt as needed.

4. Making it Spicier: If you prefer more heat, stir in a little cayenne or hot sauce to taste before baking. I don’t recommend increasing the Creole seasoning, since most store-bought blends are pretty salty.

5. Make-Ahead Tip: You can assemble the dip up to a day in advance and refrigerate it, covered. Let it sit at room temperature for about 20 minutes before baking, then bake as directed.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

Like this? Rate and comment below!