Bake at 350 degrees uncovered for 20-30 minutes, until warmed all the way through.ħ. I used a pretty pie baker that turned out to be the perfect size.Ħ. Transfer mixture from mixing bowl to a baking dish (approximately 1 qt.). Add the boudin, shredded cheese, 2 tablespoons of the green onions, and optional spice to the cream cheese mixture and stir to combine.ĥ. Combine cream cheese (softened) and the sour cream in a large bowl and mix until smooth either with a spoon, spatula, or hand mixer.Ĥ. Crumble it with your fingers into a mixing bowl and set aside.ģ. Slice open the boudin casing and easily peel it away. 2 tablespoons bacon crumbles for garnishĢ.1 tablespoon of Tony Chachere seasoning, hot sauce, or other Cajun seasoning (or to taste).1 cup shredded sharp cheddar cheese, or meltable cheese of choice.(Full recipe in the recipe card at the bottom for you to pin, print, and save.) To make this cheesy dip you only need a few simple ingredients:
Xteam cheese boudin dip full#
I only recommend products that I love or would purchase for myself. See my full disclosure here. If you purchase something through any link, I may receive a small commission, at no extra charge to you. As an Amazon Associate I earn from qualifying purchases. This post contains Amazon and other affiliate links for your convenience. (You may still find a bit of old school pork liver or heart in your boudin or dirty rice in local authentic eateries around New Orleans.) Don’t let that turn you off because nowadays, most boudin sold in grocery stores is straight up regular pork. The easiest way I find to describe it to newbies is that it’s dirty rice stuffed in a sausage casing.īoudin originated in France before making it’s way to southwest Louisiana and it was a way to use as much of the hog as possible. It’s even fun to say – repeat after me: “BOO-dan”.īoudin is mixture of cooked pork, rice, onions, bell peppers, and lots of spices wrapped up in a sausage casing, which is steamed, grilled, or smoked.Īlthough it’s referred to as boudin sausage, it’s not really a sausage.
This Louisiana staple may not be well known everywhere, but you’ll wonder where it’s been all your life.
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