Boudin Dip (Creamy Cajun Sausage Dip)

A well-flavored Boudin Dip could be a game-changer at your next party. After all, who can resist trying some Boudin dip with a plate of nachos or toast? The tantalizing aromas of Cajun sausage, Cajun seasonings, and a blend of cheeses and sour cream are enough to make anyone drool.

Cajun Boudin Dip

If you’re living in Louisiana, one of my favorite places to visit, you’ve definitely been to a party where they served boudin dip.

The creamy and cheesy party dip, with its mix of cream cheese, green onion, and other delicious goodness, is an instant hit with everyone.

Make it a menu staple for BBQs, tailgate parties, or any other gathering of friends and family. Ask anyone from Louisiana about a staple at all their gatherings, and the first thing they’ll say is a Boudin dip.

If you love Low Country recipes, check out my Cajun seasoned French Fries or my King Cake Oreo Balls!

What exactly is boudin?

Described most often as a sausage, it’s really a mixture of slow-cooked pork with peppers, onions, rice, and different seasonings stuffed in sausage casing.

The links are served like a traditional sausage or the “stuffing” is used in a variety of dishes, like this dip recipe. This is the ultimate comfort food of the Low Country. Consider it a Louisiana treasure!

Why this Recipe is Amazing:

• easy to prepare
• super cheesy
• takes less than 30 minutes
• bursting with Cajun flavor
• serve hot or cold!

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For your delicious, piping hot, bubbly, and cheesy Boudin dip, you need just a handful of ingredients. 

Ingredients Needed

Cream Cheese – You can substitute a substitute low fat or fat free version.

Sour Cream – This makes it extra creamy. Sub in plain Greek yogurt if needed.

Shredded Cheese – I like to use Monterey Jack cheese as it melts really well. But you can sub Cheddar or Pepper Jack cheese. 

Boudin sausage – If you can’t find authentic Boudin sausage, use any Cajun sausage. Just be sure it’s pre-cooked. If not, you will have to cook the sausage before assembling the dip.

Fresh Green onions – Used in the dip and as a garnish when serving.

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How to make Boudin Dip

First: Preheat oven to 350 degrees. Prepare a 1-quart baking dish with nonstick spray.

Second: In a large bowl, combine cream cheese and sour cream with a hand mixer until well mixed. Fold in the Boudin sausage and shredded cheese.

Spread the cream cheese mixture into prepared pan.

Third: Baked at 350 for 20-30 minutes. Remove and garnish with sliced green onions. Serve with crackers or toasted bread.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Is it necessary to cook boudin dip?

Technically, the Boudin is already cooked so you don’t have to. But, I can’t resist a hot and cheesy dip. It is my love language:)

But if you are in a hurry, or if it’s a hot day, you can enjoy this as a cold Boudin dip.

What do you serve with it?

• Toasted bread
• Crackers
• Tortilla chips
• Veggies
• Corn chips
• Pretzels

Can you make it ahead of time?

You can pre this dip up to 3 days in advance before baking. Just keep wrapped tightly in the fridge until ready to bake and serve.

Can you freeze it?

You can assemble and freeze the dip for up to 2 months. Be sure to wrap tightly in plastic wrap and then aluminum foil. Freezing it in an oven safe dish makes for easier baking and serving.

I would not recommend freezing the dip AFTER baking it as the texture will not be the same.

Boudin Dip Storage

Keep any leftovers in the refrigerator, in an airtight container for up to 3 days. Reheat in the oven at 350 until hot and bubbly again.

Tapas Tips and Tricks

• Soften the cream cheese, close to room temperature for better mixing.
• Check and make sure the sausage is cooked. If not, cook and drain excess liquid before using.
• Can’t find boudin? Use a cajun sausage or make your own with regular pork sausage and some Cajun seasoning.
• Remove the sausage from the casing and crumble with your hands. It makes it easier to remove unwanted pieces.
• Assemble the dip in up to 3 days in advance. Remove from the fridge about 30 minutes before baking.
• Serve with a variety of crackers and veggies!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Boudin dip is the instant crowd-pleaser we all need at our parties. From being a convenient snack to a mouthwatering starter, you won’t regret adding this to your menu. I highly recommend a huge helping of crackers and freshly toasted bread to go with our boudin dip recipe!

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