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–+ servings
A scoop of boudin dip on a cracker.
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Hot Cajun Boudin Dip

Boudin dip is packed with cajun boudin, pickled jalapeños, creamy cheeses, and a cajun spiced punch. It’s an easy appetizer for game day, pot luck, or any celebration! Ready in 30 minutes!
Course Appetizer
Cuisine American, Cajun
Keyword boudin, dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 402kcal
Author Lauren LeBlanc

Equipment

  • Electric mixer
  • cheese grater
  • Mixing bowl
  • 8x8 baking dish

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 8x8 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 8x8 baking dish or a small cast iron skillet. 

Nutrition

Calories: 402kcal | Carbohydrates: 4g | Protein: 17g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 814mg | Potassium: 277mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 959IU | Vitamin C: 5mg | Calcium: 219mg | Iron: 1mg