This Louisiana-inspired Boudin dip is baked hot and bubbly with spicy Boudin Cajun sausage, a mix of cheeses, and sour cream. Perfect for parties or game day!
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About Boudin Dip
No party is complete without a cheesy dip for the guests, and this Louisiana-inspired Boudin dip is sure to be a crowd-pleaser!
What is Boudin dip?
Boudin dip is a Louisiana-inspired recipe with Boudin Cajun sausage as the key ingredient. The casing is removed before the sausage is crumbled and mixed with cream cheese, sour cream, and cheddar cheese. It’s then baked in a dish to hot and bubbly perfection.
Boudin is widely used in Cajun cooking, but finding the “boudin” label on pre-packaged sausage might be difficult if you live outside of Louisana. If that’s the case for you, then you can either try your hand at making the sausage at home (see: Homemade Cajun Boudin Sausage) or you can substitute with any “Cajun” sausage. You could also use regular sausage and add 1-2 teaspoons (or to taste) of Cajun or Boudin seasoning.
Is Boudin dip spicy?
This dip does have a bit of a kick, but the sour cream goes a long way in cooling down the taste. For example, I was able to enjoy this dip and I’m usually pretty sensitive to black pepper, let alone anything on the Cajun cuisine spectrum.
But, if spiciness is a concern for you, you can dollop some more sour cream on the top of the baked dip (you could even get decorative with it!)
Or, if you’d like the dip to be spicier, you could add 1-2 teaspoons (or to taste) of Cajun or Boudin seasoning before baking.
What can you serve with a party dip?
When it comes to party dips, there are so many fun options for dipping! I tend to like to serve cheesy dips like this with toasted buttery bread, but you can also serve it with different types of crackers and snacks.
Try any (or many) of the options below and see which you like best:
How long can you leave out a party dip?
Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.
For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature.
Since this dip will be served warm, that should give you another 30-60 minutes before needing to keep track of the dip. So, in total, this dip can be left out for an absolute maximum of three hours, depending on the temperature of the room. However, be sure to still check the dip every now and then and use your best judgment.
Once you pass the recommended time, you can heat it up in the oven again or you can store it in the refrigerator or freezer as directed above.
For best results, I’d recommend using a warming tray so that this Boudin Cajun dip stays warm and above the “danger zone” temperature.
Can you make Boudin dip in advance?
Yes, you can whip up this dip in advance and store it in the refrigerator until it’s ready to be baked.
Once assembled, this dip can be stored in the refrigerator for three to five days, depending on the freshness of the sausage used. When ready to bake, let the dip warm up on the counter for about 30 minutes, then bake per the recipe instructions.
Once the dip is baked, it’s best to consume it all on the same day and toss out any excess. However, if you do want to save the leftovers, it can be stored in the refrigerator for two or three days.
Can you freeze Boudin dip?
Yes, this dip can be prepared and frozen to be baked at a later date. For best results, the dip should be frozen before baking; I do not recommend freezing the baked dip.
To freeze this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the freezer for one to three months. Before baking, let dip thaw in the refrigerator overnight. When ready to serve, transfer to a baking dish and follow the regular instructions for baking the dip.
Other tasty savory dips
How to make Boudin Dip
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Prepare the sausage by removing the casing and crumbling it into small pieces. Pro tip – I like to use my hands for this step so I can remove any undesirable pieces.
Step 2 – In a large bowl, mix together the cream cheese and sour cream until nice and smooth.
Step 3 – Toss in the cheddar cheese, green onion, and crumbled sausage with the cream cheese mixture, then use a spatula to gently mix them together.
Step 4 – Pour the dip into a baking dish, then spread it out into a nice, even layer.
Step 5 – Bake!
Step 6 – Serve and enjoy!
- 1 lb boudin sausage
- 8 ounce cream cheese, softened
- 8 ounce sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup green onion, chopped and divided
- toasted bread, for dipping
- Note: Depending on your region or access, the "boudin" or "cajun" sauage you're able to find could be raw or pre-cooked. Check the package directions to ensure which type you have. If you have cooked sausage, you can move on to the next step (there's no need to cook it again first). If you have raw sausage, it should be cooked before moving forward. If you're unsure how to cook sausage, check out this guide .
- Preheat oven to 350 degrees F. Spray a 9x5 baking dish (or similar size - should be able to hold 1 quart) with cooking spray, then set aside.
- Prepare sausage by removing casing and crumbling into small pieces (should be 1/2 inch or less in size). Tip: for best results, use your hands to crumble sausage; this way you can feel any remaining pieces of casing or other undesirable parts and remove them. Once crumbled, set sausage aside.
- Add cheddar cheese, 2 tablespoons of green onion, and sausage to bowl, then use a spatula to thoroughly mix all ingredients together.
- Pour dip mixture into prepared baking dish, spreading out and pressing it into an even layer.
- Bake dip for 30 minutes or until cheese is melted and bubbly.
- Serve immediately with remaining 2 tablespoons of green onion garnished on top.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.