We all have that friend that doesn’t really cook . You know the one that always brings paper plates , napkins and rolls to a BBQ. So when my paper plate friend showed up with Boudin Dip to a party I knew I had to try it and boy it was delicious. Now this was several years ago and I couldn’t remember exactly what was in it. Since I could only remember the basic ingredients I just made it up and this is just so good. For those of you that don’t know what boudin is ..well it is truly a Louisiana treasure. It is a portable food in a sausage casing stuffed with ground meats, rice , vegetables and lots of spices. Where I am from there is no birthday party, BBQ, crawfish boil, baby shower, or tailgating event that there isn’t a tray of sliced boudin. It is a snack , appetizer , or meal and pure Louisiana comfort food. Let me be the first to say not all boudin is created equally and I am not about to start an argument of who has the best. This Boudin Dip is going to be a new staple at our house.
If boudin is not available in your area I highly recommend ordering from one of my favorite places . The Best Stop is in the heart of Cajun Country and it is so good and perfect for this dish.This dip is creamy and full of so many yummy flavors . The pepper jack cheese really brings this up to a whole new level of yumminess. Just set this out with some buttery crackers and it will take no time to disappear.
Start off with 3 links of you favorite boudin, 8 oz room temp cream cheese, 8 oz sour cream, and 8 oz of pepper jack cheese. I like to grate my own cheese for this, it melts better and is so much better .
Remove boudin from the case and place in a bowl. Mix in the cream cheese and sour cream. Then mix in half of the grated cheese.
Place in a 8×8 greased baking dish and top with the remaining cheese. Cover with foil and bake at 350 degrees in a preheated oven for 30 minutes. Uncover and bake another 10-15 until the cheese starts to brown.
Best served warm with your favorite cracker.