Boudin Dip
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.
Enjoy!!
Boudin Dip
Ingredients
- 3 links of Boudin-I used smoked boudin but use your favorite
- 8 oz Cream Cheese-Room Temp
- 8 oz Sour Cream
- 8 oz Pepper Jack Cheese
Instructions
- Preheat oven to 350 degrees
- Grate cheese and set aside
- Remove boudin from the casing and place in a bowl
- Mix cream cheese and sour cream with the boudin until creamy
- Mix in half of the grated cheese with the boudin mixture
- Put mixture in a sprayed 8x8 baking dish
- Top the mixture with remaining cheese
- Cover with foil and bake for 30 minutes
- Uncover and bake another 10-15 until the cheese is bubbly and starting to brown
- Serve with your favorite crackers
Notes
OH MY GOODNESS, THIS IS SO DELICIOUS! It was a huge hit for a party I was hosting. I can’t thank you enough for sharing this recipe.
So glad it was a hit !! It disappears quickly at my house.
We are having 2 dips on Super Bowl Sunday . This looks and sounds so good I have added it to the menu of clam dip as my pair to serve.
Sounds like a fabulous pairing .. I hope you enjoy it !!
Wow what a hit your dip was with our friends. Super Bowl was a great game but a close second was the dip. Everybody wanted the recipe.
I’m so glad everyone enjoyed it pat!!
is there any replacement for Boudin?
would love to make this but live in New Jersey
There really isn’t a replacement for boudin, it really is a unique thing . Making boudin homemade is a really long and drawn out process. I have a link in my post to a place called Best Stop that you can order it if that interest you.
You might be able to substitute boudin with a moist rice dressing. I live in Louisiana and boudin is more or less a meaty rice dressing stuffed in sausage casing.
I actually have a friend that doesn’t cook and has bought a few pounds a boudin and taken it out of the case and served it as rice dressing .
Boudin dip served cold is great too. You can add Lipton onion soup mix or fresh chopped onion, green onion and jalepenos to the cream cheese and boudain .
That sounds fabulous ..yumm!!
Was your boudin cooked/heated before removing from casings? I have some in the freezer that a friend recently brought over from Outside of Baton Rouge. Thanks because it sounds yummy!
Hi Cindy..I actually bought the boudin cold from the store . If your boudin is frozen I would just defrost it and remove it from the casing . I love friends that bring boudin !! lol
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How much is a “link? A long bent one or small links?
Hi Kathryn ..usually 2 links is a pound where I buy my boudin. It’s approximately 1 1/2 pounds for this recipe.
Thank you!
Apologies. I see the picture now. 3 long links.
It’s ok .. I will clarify it on the recipe card. It’s a great question.
Just made this up going in the oven. So easy to make and I’m sure it’s going to be wonderful on this cold night in Mississippi.
I hope you enjoyed it !!