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by Stephanie Manley, Last Updated 13 Comments
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Are you looking for a new appetizer? I have one for you. Boudin Dip is a Louisiana inspired recipe. If you happen to have access to Boudin, I highly recommend this easy to prepare appetizer.
Table of Contents
About Boudin
So you may wonder what in the world is Boudin. Boudin is a popular rice-based sausage that you can find in the South. This is a Louisiana treasure.
For people outside of the South, this may be something that could be hard to find. But if you happen to have it at the grocery store, I definitely recommend trying this recipe.
Often people eat Boudin in a variety of forms. My two favorite ways are in Boudin Balls and this Boudin dip.
Boudin dip is super easy to make. In fact, I bet you have most of the ingredients already on hand.
What is in Boudin?
Boudin is a type of sausage that contains rice, lots of spices, and meat, this is all encased in a casing, Typically the meats are the bits and pieces left over after processing meat. So often it can have livers, gizzards, or any other type of scrap meats left over. Thankfully, you can just buy some in your store.
Can you make boudin dip in advance?
Absolutely, you can mix it up, and seal it with some plastic wrap and pop it into the oven before you want to serve it. You can mix it up two or three days in advance.
Can you freeze boudin dip?
Technically you can freeze anything. You can freeze it before or after baking. I do not think either is ideal though, as the texture tends to get a little mushy for me.
Ingredients
Here’s a list of what you need:
- Cream cheese – regular or the light version will work fine
- Cheddar cheese – I like to use sharp cheddar. Monterey Jack or Pepper Jack would also work very well.
- Sour cream
- Boudin sausage – if you are adventurous spicy boudin dip is great in this recipe.
How to Make Boudin Dip
- Combine cream cheese, cheddar cheese, and sour cream in a bowl.
- Remove boudin casing and break the sausage into the cream cheese mixture.
- Place boudin mixture into a baking dish.
- Bake at 350 degrees for about 30 minutes.
I have served this dip with crackers, corn chips, and pita chips. Serve it with pork rinds or vegetables for a low carb appetizer.
Do you love Cajun food? Try these recipes!
- Bubba Gump Cajun Shrimp
- Cajun Rice
- Cajun Shrimp and Grits
- Cheddars Cajun Pasta
- Crawfish Bisque
- Etouffee Crawfish
- Ruths Chris BBQ Shrimp
Favorite Hot Party Dips
- Best Cheese Fondue Recipe
- Buffalo Chicken Dip
- Cheesy Spinach Dip Recipe
- Lasagna Dip
- Rotel Dip with Ground Beef
- San Remo Seafood Dip
- Swiss Cheese Dip
Be sure to check out more of my easy appetizer recipes and the best party dip recipes here on CopyKat.com!
Boudin Dip
Hot Boudin Dip is a classic Cajunappetizer that is so easy to put together.
4.91 from 11 votes
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Course: Appetizer
Cuisine: Cajun
Keyword: Boudin Dip, Cajun Recipe
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 8
Calories: 318kcal
Author: Stephanie Manley
Ingredients
- 8 ounces cream cheese
- 1 cup cheddar cheese
- 8 ounces sour cream
- 1 pound boudin
Instructions
Preheat the oven to 350 degrees.
In a bowl combine cream cheese, cheddar cheese, and sour cream.
Remove boudin from casing and break into the cream cheese mixture. Stir to combine.
Pour boudin mixture into a 1-quart baking dish.
Bake for about 30 minutes or until sausage is fully cooked.
Video
Nutrition
Calories: 318kcal | Carbohydrates: 15g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 201mg | Potassium: 92mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 161mg | Iron: 0.3mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Reader Interactions
Comments
Heather
I added some green onions! Delicious!!!! Thanks so very much.
Reply
Grill C.
Thanks for the recipe. Enjoyed it overall but will make some adjustments to suit my preferences next time around. I am going to cut back on the amount of boudin for a creamier consistency and add a little more spice.Reply
Judy Chatham
Made this for a party, and it was gone in a flash. So tasty, and so easy to make.Reply
Christy Wiseman
I would love to have the recipe for Crispy Brussels Sprouts Salad in an ‘at home’ easier
way to prepare. Some ot the ingredients listed are difficult to understand: For example,
what is 2 containers of honey (6#) Does that mean 2 six pound cans? Doesn’t seem possible and I have no idea where I’d get that. It also says 1 C Sambal, but doesn’t say what kind of
Sambal and there are many different kinds. I got this recipe from Lüke restaurant in New
Orleans. I live in Reno, Nevada. I was there with my son on Mother’s Day and this dish is fabulous!! If you happen to be in New Orleans, do go to Lüke and order this dish and their crawfish bisque too — fabulousReply
Stephanie
I am sorry, I don’t know what recipe you are referring to. It sounds like you got a recipe from a restaurant, and they are speaking to their can sizes.
Reply
Rita
Hi Stephanie,
Just reading up on my emails, and saw the recipe for Boudin, what kind of sausage is this, I live in Canada, province of Quebec, and Boudin to us is a french word. translated in english is Blood Pudding. so I don’t know if that would do for this recipe.
Thanks for the Copykat recipes, I do enjoy themReply
Stephanie
This is a rice-based sausage. So I don’t think this is blood pudding. Using a blood pudding may work, but again boudin isn’t made with blood but scrap meat.
Reply
Jann
Nooooooo! Blood pudding will NOT work! Even if you like it!
Sharon
I live in Louisiana and there is (or was) such a thing as “red” boudin which does have some blood mixed in it. Most people prefer the “white” boudin made with ground pork, rice, green onion, and Cajun spices.
Larry Borne
I live in Louisiana. I believe that in the old days boudin was made with a certain amount of the hogs blood that was boiled and mixed with the pork and rice. You don’t see it as much today. Now days the boudin is made with pork, pork liver, and onions boiled and ground in a meat grinder. Then mixed with cooked rice and stuffed in sausage casings.
Annette Jonkheer
I live in N C and have a son that lives in La. Here we make liver pudding and my son has found Boudin is the closes thing that La. has compared to it. He likes to cook and we exchange receipts I’m sending this to him to try and I’m going to try it with our liver pudding, sounds yummy. I enjoy your receipts and like the cajun food but can’t take too much of the Heat in some of them.
Reply
Catherine Reed
Can your give me your liver pudding recipe…My friend who lives with me use to get liver pudding in NC…we moved to GA and he can find the real liver pudding…he does not want the kind with rice and other stuff…he wants the real liver pudding.
Thanks so muchReply
Baltisraul
Thanks for the up date!
Reply
