Hot Boudin Dip

Hot Boudin Dip takes boudin, which is essentially flavorful Louisiana rice dressing in a sausage casing, and combines it with some creamy, cheesy elements to make the most delicious hot dip. It’s especially delicious for game day festivities! Serve with pita chip, fresh veggies and more to make the ultimate dip platter.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 408kcal

Ingredients

1 lb. boudin fresh or smoked
4 oz. cream cheese
½ cup sour cream 4 oz.
¼ cup chopped green onions plus more for garnish
¾ cup pepperjack cheese divided

Dippers

Chips like pita chips or tortilla chips
Crackers
Cracklins
Fresh sliced vegetables like carrots, cucumbers, celery, etc.

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

This recipe is easily doubled for a crowd.

How to store: Store in the refrigerator for up to 5 days. Reheat in the oven until gooey and warmed through.

How to freeze: Seal dip in an airtight storage container that is freezer safe, and freeze for up to 3 months. Defrost completely in the refrigerator before baking to warm through.

Nutrition