Boudin Dip
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.
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
Serving: 0.25cup dip | Calories: 121kcal | Carbohydrates: 3g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 34mg | Sodium: 200mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 0.2mg
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