Cheesy Hot Boudin Dip
This boudin dip is creamy and cheesy packed with boudin sausage, jalapeños, cheese, and cajun spice. It’s a cajun inspired easy appetizer dip everyone will love! Ready in 30 minutes.
Dips are the ultimate appetizer for game day, a potluck, or any celebration. You can’t go wrong with a fan favorite like spinach and artichoke dip or cajun crab dip. Try a fun twist on the appetizer favorite, crab rangoon dip. See all the appetizers for more ideas!
Lagniappe
Lagniappe: LAN-yap – a little something extra
Boudin has deep roots in cajun cooking. It can be dated back to the French Acadian settlers who fled from Canada and settled in south Louisiana as early as the late 1700s. This resourceful group of people used what they had on hand and locally available ingredients to feed their families. Boudin was traditionally made with all the leftover parts of a hog, combined with rice which is a staple Louisiana crop. The result is this local favorite that is still treasured by cajuns today.
What is Boudin?
Boudin (pronounced BOO-dan) is a south Louisiana specialty! It’s a cajun sausage made with pork, rice, onions, peppers, and cajun seasonings. Boudin is typically stuffed into a natural pork casing. You’ll find hot or mild versions at most grocery stores and gas stations all through Cajun country. Newer versions of boudin can also be made with crawfish or alligator.
Boudin can be boiled, smoked, steamed, seared, or grilled. It’s delicious on the grill when it gets some char on the casing. You can eat it as is or on a bun. Remove the filling from the casing and spread it on a cracker or use it to make stuffed peppers. There really isn’t a wrong way to enjoy this delicious cajun treat!
Ingredients & Substitutions
- Boudin – I use an extra ⅓ of a pound because I like it to be meaty. This was 4 links for me, but it really depends on which brand boudin you are using.
- Cheese – Smoked gouda adds a nice smokey flavor to go with the boudin. You can substitute for all cheddar or all smoked gouda.
- Pickled Jalapeños – The vinegar from the pickling helps balance out the fat from the cheese and boudin.
- Hot sauce – I prefer to use a vinegar based variety like Louisiana or Crystal hot sauce.
- Cajun seasoning – I prefer making my own cajun seasoning since many brands are so salty. Use it to taste.
See the recipe card below for the complete list of ingredients and measurements.
Lauren’s Tips
- For extra smoky flavor, grill the boudin before removing the casings.
- Use hot boudin links for an extra spicy version.
- You can whip the cream cheese by hand if needed.
How to Make Boudin Dip
- Remove casings from boudin, and break up sausage into crumbles.
- Whip cream cheese with an electric mixer until smooth and fluffy.
- Mix all ingredients together and adjust seasoning to taste.
- Spread in a dish, top with cheese, and bake until melted and golden brown.
Equipment Needed
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Buy Now → Storage & Make Ahead
Storage: Store leftovers in the refrigerator for about 4 days.
Freeze: Don’t freeze this dip.
Reheat: Reheat covered in the oven until warmed through, or on low power in the microwave. Stir periodically while reheating.
Make ahead: You can make this dish a day in advance up to the baking step. Cover and store in the refrigerator, then bake just before serving. If using a glass dish, the dish needs to sit out at least 30 minutes before putting in the oven so the heat shock doesn’t crack it.
More Dip Recipes
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Hot Cajun Boudin Dip
Ingredients
- 1 ⅓ pound boudin
- 8 ounces cream cheese (softened)
- 8 ounces sour cream
- 4 ounces smoked gouda (about 1 cup when shredded)
- 4 ounces cheddar cheese (about 1 cup when shredded)
- ½ cup pickled jalapeños
- 2 tablespoons hot sauce
- 1 teaspoon smoked paprika
- 6 green onions
- 4 cloves garlic
- Cajun seasoning to taste
- Crackers for serving
Instructions
- PREP: Preheat oven to 425°F. Chop green onions. Mince garlic. Dice pickled jalapeños. Grate smoked gouda and cheddar. Remove casings from boudin, and break up sausage into crumbles.
- WHIP: In a large mixing bowl, whip softened cream cheese with an electric mixer on medium-high speed for about 2 minutes until smooth and fluffy.
- MIX: To the bowl with the whipped cream cheese, add sour cream, half the smoked gouda and cheddar, pickled jalapeños, hot sauce, smoked paprika, half of the green onions, and garlic. Mix together until well combined and add cajun seasoning to taste, then mix in boudin.
- BAKE: Pour mixture into a greased 8×8 baking dish and top with remaining cheese. Bake for 20-25 minutes until the cheese is melted and bubbly.
- SERVE: Top with more fresh green onions and serve hot with crackers.
Notes
- Store leftovers in the refrigerator for about 4 days.
- Reheat covered in the oven until warmed through, or on low power in the microwave. Stir periodically while reheating.
- Make ahead: You can make this dish a day in advance up to the baking step. Cover and store in the refrigerator, then bake just before serving. If using a glass dish, the dish needs to sit out at least 30 minutes before putting in the oven so the heat shock doesn’t crack it.
- For extra smoky flavor, grill the boudin before removing the casings.
- Use hot boudin links for an extra spicy version.
- You can whip the cream cheese by hand if needed.
- You can use an 8×8 baking dish or a small cast iron skillet.
Equipment
- Electric mixer
- cheese grater
- Mixing bowl
- 8×8 baking dish
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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