Boudin Dip
A warm and creamy dip made with boudin, cream cheese, and spices, perfect for parties and gatherings.
Ingredients
Main Ingredients
- 1.5 pounds Boudin Pork or seafood, depending on preference
- 8 ounces Cream cheese, softened
- 1 cup Sour cream or Greek yogurt Use Greek yogurt for a tangier taste
- 2 cups Shredded cheese Pepper jack for heat, cheddar for classic flavor
- 3-4 pieces Green onions, sliced
- 1-2 cloves Garlic, minced Garlic powder can be used as a substitute
- 1 teaspoon Cajun seasoning Adjust according to taste
- to taste Hot sauce Optional, use a few shakes
- to taste Salt and black pepper Add as needed for seasoning
Optional Add-ins
- 1/2 cup Diced jalapenos For extra heat
- 1 tablespoon Dijon mustard For extra flavor
- 1 teaspoon Smoked paprika For additional smokiness
- 1/4 cup Chopped parsley For freshness
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a small baking dish.
- Slice open the casing of the boudin and push the filling into a bowl. Break it up with a fork.
- In a larger bowl, mix the cream cheese and sour cream until smooth. If the cream cheese is not soft, microwave for about 15 seconds.
- Stir in the boudin filling, half of the shredded cheese, garlic, Cajun seasoning, and most of the green onions. Taste and adjust heat and seasoning as needed.
- Spread the mixture into the greased baking dish and top with the remaining cheese.
Baking
- Bake for 20 to 25 minutes, until the dip is hot and bubbly around the edges.
Serving
- Sprinkle the remaining green onions on top and let it sit for 5 minutes before serving.
Notes
For a creamier dip, add a splash of milk or mayo. Make ahead by mixing everything and refrigerating for up to 24 hours before baking.