This Boudin Dip Recipe is so creamy and full of Cajun flavor! The spices in the boudin sausage really bring this dip to life so it's important to use a great boudin sausage.
We love to make Boudin Dip for tailgating parties, football parties or any gathering really. It's a great party food.
Remove the casing from the boudin sausage, mix with a delicious cream cheese, sour cream, cheddar cheese and seasonings mixture and bake to let all the flavors melt together.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- More boudin recipes I think you'll love
- Boudin Dip Recipe
- 💬 Comments
What makes this recipe so yummy
- This is a Cajun inspired recipe. Anything Cajun inspired is guaranteed to be a show-stopper, with all the Cajun Seasonings.
- Everybody is used to the regular old party dip, a cheesy dip, you see out there but pulling out a Boudin Dip is going to impress everybody.
- If you like boudin, you should try these Fried Boudin Balls.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
- Step 1: Combine cream cheese and sour cream in the bowl of a large stand mixer and mix for 5 minutes until nice and soft and creamy.
- Step 2: Remove the sausage casings from the cooked boudin sausage and crumble the sausage meat and rice with your fingers.
- Step 3: Add to the cream cheese mixture along with the piquante peppers, grated cheddar cheese and seasonings. Stir well.
- Step 4: Transfer mixture to an oven safe baking dish or skillet - a small cast iron skillet works well too. Bake at 350°F for 30 minutes then crumble the bacon and green onions on top.
Hint: Serve immediately, or shortly thereafter. This boudin dip tastes best when it is still hot/warm.
Recipe variations and substitute ideas
- Homemade Boudin - instead of store-bought boudin, if you make homemade boudin then just skip filling the casing you can use the mixture directly for your dip.
- Bread Crumbs - try sprinkling some bread crumbs on top of the boudin dip for a little added texture.
- Crawfish Boil seasoning - I've heard some people add this as a little extra pop to their dip.
- Bell Peppers - adding these will give a nice change in texture.
- Pepper Jack Cheese - this is always a great cheese to add to a dip.
- Organ Meats - can be often found in boudin sausage.
- Andouille sausage - for some extra heat and spice.
- Pita Chip - offer these on the side.
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Necessary gear: Equipment
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It's easier to use a pair of kitchen shears to remove the sausage casing from the boudin sausage. A knife will also do, but the shears really work best.
You'll also need a stand mixer - although if you want to stand and beat the cream cheese mixture for 5 minutes that's also an option... but I'm guessing most of us have a stand mixer of some kind today.
Finally, an oven safe non-stick baking pan, or a casserole dish of some kind. I have a really nice little skillet that I use. It also cooks great in a small cast iron skillet.
See my affiliate links in the recipe card below.
How to store leftovers
Once the dip has cooled completely store in an airtight container in the refrigerator, for up to 4 days.
When reheating splash a little milk to help it not be dry.
Mel's kitchen notes
The boudin sausage you use for this dip really can make or break it. Make sure it's a really good type that you know you love, otherwise you may be disappointed.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
Boudin is a delicious Cajun sausage that is a mixture of pork, liver, rice and seasonings. The best boudin in Lousiana (in my opinion) can be found in Scott, LA. Billy's Boudin and Cracklin's.
I slice a French Baguette then toast the slices, it makes it nice and crusty. I also like to use fried bowtie pasta or tortilla chips.
In order to get the nice and cheesy results I have with this recipe, yes.
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Boudin Dip Recipe
Video
Equipment
Ingredients
- 1 Pound Boudin Sausage Links cooked, casing removed
- 8 Ounces Garlic and Herb Cream Cheese
- 8 Ounces Sour Cream
- 1 Cup Cheddar Cheese grated
- 4 Ounces Red Piquante Peppers 1 jar
- 2 teaspoons Creole Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ Cup Green Onions
- ¼ Cup Bacon Pieces chopped
Instructions
- Preheat oven to 350°F. Add the cream cheese and sour cream to a stand mixer and beat on a medium speed for about 5 minutes until nice and creamy.8 Ounces Garlic and Herb Cream Cheese, 8 Ounces Sour Cream
- Add the crumbled boudin sausage (casing removed), cheddar cheese, seasonings and piquante peppers. Mix well.1 Pound Boudin Sausage Links, 1 Cup Cheddar Cheese, 4 Ounces Red Piquante Peppers, 2 teaspoons Creole Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder
- Empty into an oven safe dish or skillet and bake for 30 minutes.
- When finished sprinkle the chopped green onions and bacon bits on top and serve immediately.¼ Cup Green Onions, ¼ Cup Bacon Pieces
Nutrition
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