Hot Boudin Dip
User Reviews
5
Hot Boudin Dip
Description
Hot Boudin Dip starts by grilling whole boudin sausages over very high heat to crisp their casings, enhancing the smoky flavors. After grilling, the sausages are sliced open and the rice-and-meat filling is removed and combined with softened cream cheese and sour cream, along with chopped green onions and pepper jack cheese. This mixture is then baked until bubbly and topped with additional cheese to create a melty crust. The dish offers a blend of creamy and meaty textures with a balance of mild heat from the pepper jack. Served warm, it pairs nicely with pita chips, crackers, or raw vegetables for dipping.
This dip is a good choice when you want a rich, flavorful appetizer that features the unique seasoning and texture of boudin sausage. Its creamy base balances the spicy sausage filling, creating an indulgent snack or party food.
You can store the dip in the refrigerator for up to five days and reheat it in the oven until gooey and hot. For longer storage, it freezes well up to three months; just thaw completely before reheating. The recipe can be easily doubled for larger gatherings.
Ingredients
- 1 lb. Boudin sausage fresh or smoked
- 4 oz. cream cheese
- ½ cup sour cream 4 oz.
- ¼ cup green onion plus more for garnish, chopped
- ¾ cup pepper jack cheese divided
Dippers
- Chips like pita chips or tortilla chips
- crackers
- Cracklins
- vegetables like carrots, cucumbers, celery, etc, fresh sliced
Instructions
Grill the Boudin
- Preheat the grill to around 500°F. It needs to be screaming hot to get a good sear on the outside of the sausage casing.
- Place the boudin on the grill once the grill is hot.
- Grill over direct heat for 4-5 minutes, then flip.
- Cook for another 3-4 minutes, or until the exterior of the sausage crisps up.
- Remove and let cool.
Make the Boudin Dip
- Preheat the oven to 425°F. Grease a small baking dish, and set aside.
- Remove the boudin from the sausage casings. Slice it down the middle and gently pull out the rice and meat filling. This is what we want to make the dip. Place in a bowl.
- Cream together the cream cheese and sour cream in a large bowl using a hand mixer.
- Measure in the chopped green onions and ½ cup of the pepperjack cheese. Stir until incorporated.
- Add the boudin filling, and stir until just combined. It’s going to be thick and meaty.
- Transfer the dip into the prepared baking dish, and top with the additional ¼ cup shredded pepperjack.
- Bake on the middle rack of the oven for 15-20 minutes, or until the cheese on top is bubbly and golden brown.
- Let cool for 10 minutes, then garnish with more chopped green onions.
- Serve warm with your favorite dippers.
Notes
- The dip can be doubled to serve a larger crowd without changing the baking process.
- Store leftovers in the refrigerator for up to five days; reheat in the oven until warmed through and bubbly.
- For longer storage, freeze the dip in an airtight container for up to three months; fully thaw in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 408kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 111mg | 37% |
| Sodium | 614mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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