Boudin Dip Recipe

Last updated on August 9th, 2022 at 01:15 pm

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:

• ❤️ Why you'll love it
• 🧅 Ingredients
• 🥣 Instructions
• 🔄 Substitutions and Variations
• 🔌 Equipment
• 🧊 Storage
• 💡 Tips
• 👩‍🍳 FAQs
• Boudin Dip Recipe

❤️ Why you'll love it

• This is a Cajun inspired recipe. Anything Cajun inspired is guaranteed to be a show-stopper.
• Everybody is used to the regular old party 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.

🧅 Ingredients

• Boudin Sausage
• Bacon
• Sour Cream
• Garlic and Herb Cream Cheese
• Garlic Powder
• Onion Powder
• Creole Seasoning (or Cajun seasoning)
• Piquante Peppers
• Cheddar Cheese, shredded cheese
• Fresh Green Onions

See recipe card at the bottom of this post for quantities.

🥣 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.

🔄 Substitutions and Variations

• 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.

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🔌 Equipment

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.

🧊 Storage

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.

💡 Tips

Expert Tip: 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.

👩‍🍳 FAQs

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