Hot Boudin Dip takes boudin, which is essentially flavorful Louisiana rice dressing in a sausage casing, and combines it with some creamy, cheesy elements to make the most delicious hot dip. It’s especially delicious for game day festivities! Serve with pita chip, fresh veggies and more to make the ultimate dip platter. Makes 6 servings.
Boudin… it’s something our family absolutely adores and something we bring back with us from South Louisiana whenever we visit my husband’s family there.
It’s a Louisiana delicacy… and while it’s delicious on its own, it elevates other dishes, too.
Our favorite boudin place is the Best Stop in Scott, La.
What is boudin?
Boudin is rice dressing (or dirty rice) in a sausage casing. You’d be hard pressed to find a Cajun to call boudin sausage because it’s so much more than that.
It’s a rice-based dish that combines of vegetables (traditionally the trinity, which consists of onion, green bell pepper and celery), ground meat (traditionally pork), lots of spices (specifically, Cajun seasonings) and cooked rice.
The vegetables and meat cook down together before they’re tossed with the rice and stuffed into a sausage casing.
To me, boudin is best cooked on the grill, but you can fry it in a pan (whole, like a sausage), bake it or steam it. Many people will cut it up and deep fry it into balls, called Boudin Balls.
Fresh boudin and smoked boudin are both available in South Louisiana.
Our family prefers the fresh kind, but smoked is also fabulous.
We keep it in our freezer at all times because it’s a delicious addition to any meal and very quick to defrost. We love it on biscuits, as well as roasted in the oven as a part of any charcuterie situation.
Did you know? Boudin is NOT the same thing as Andouille sausage, which is a popular spicy Louisiana pork sausage.
What I love about this recipe:
I’d never heard of Boudin Dip before, but I stumbled upon it while searching the internet.
I asked my husband, his sister and their family if they’d ever heard of this, and they all said no.
However, I figured it was worth trying because we love boudin.
We had to do a few tries of this recipe before we knocked it out of the park, but let me tell you: this Boudin Dip is creamy, spicy, comforting and so meaty.
There is extra boudin flavor in this dip, thanks to a pound of boudin.
The dip, itself, is creamy, thanks to the combined cream cheese and sour cream.
And then we add pepperjack for a little heat, as well as a lot of fresh green onions because you can’t have a Cajun recipe without green onion!
We served it with chips, crackers and fresh veggies, and it was ready to eat in about 30 minutes.
I think this would be a fantastic addition to any gameday spread, but it is also great for any gathering you might host where you want to serve a warm appetizer. You can easily make this in advance (more on this in a bit!) and bake it when it’s time.
What you’ll need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Boudin — this is the base of the recipe, and there is no replacement. The beauty of boudin is the fact that it combines rice with the trinity and meat. The unique combination makes this dip extra delicious.
- Cream cheese — use the full-fat kind for the most flavor. It needs to be at room temperature so it’s more easily mixed.
- Sour cream — again, use the full-fat kind for the most flavor.
- Green onions — also known as scallions, you’ll need a lot of these for extra flavor and crunch.
- Pepper jack cheese — we’re shredding this for the dip itself, as well as the topping. Use your favorite brand. If you’re concerned about it being too spicy, use half Colby jack, cheddar cheese or monterray jack with the pepperjack.
Some dipper ideas:
The world is your oyster with this cheesy dip, so have fun with it! Here are a few things we like to use as dippers for this.
- Chips, like pita chips and tortilla chips
- Fresh veggies, like carrots, cucumbers, green bell peppers, etc.
- Warm sliced baguette
How to Grill Boudin
Preheat the grill to around 500°F. We want it screaming hot to get a good sear on the outside of the sausage casing.
When the grill has preheated, place the boudin on the grates.
Grill over direct heat for 4-5 minutes, then flip.
Cook for another 3-4 minutes, or until the exterior of the sausage crisps up.
Remove and let cool.
Please note that you can also cook the boudin links on lightly oiled baking sheets in the oven or in a skillet on the stovetop for this recipe. If you want to know other ways of how to cook boudin, check out this post.
How to make this Boudin Dip recipe
Preheat the oven to 425°F. Grease a small baking dish, and set aside.
Remove the boudin from the sausage casings. Slice it down the middle and gently pull out the rice-meat filling. Place in a bowl.
Combine cream cheese and sour cream in a large bowl using a hand mixer.
Measure in the chopped green onions and the pepperjack cheese to the cream cheese mixture. Give it a good stir.
Add the boudin filling, and stir until just combined. It’s going to be extremely meaty.
Transfer mixture into the prepared baking dish, and top with more shredded pepperjack.
Bake on the middle rack of the oven for 15-20 minutes, or until the cheese on top is bubbly and golden brown.
Let cool for 10 minutes.
Garnish with more sliced green onions, and serve with your favorite dippers!
Erin’s Easy Entertaining Tips
I love a good dip for entertaining because, well, everybody loves a good dip.
Here are a few tips and tricks to make it as easy as possible at your next party:
- Make the dip early, and chill it in the fridge. You’ll just need to pop it into the oven before guests arrive so it’s hot and gooey!
- Double the recipe. While this one is excellent for a small crowd, if you’re feeding a lot of people, you should make more.
- Let this be the centerpiece on a spread. Surround the dip with all kinds of dippers for guests with different palates!
Frequently Asked Questions
Some people steam it. Others boil boudin. Others pan sear it. We like to grill ours. While people do not deep fry boudin links, they do deep fry boudin balls, another Cajun favorite recipe.
We love boudin in a dip like this one. It’s also excellent on a homemade biscuit. We love it in a boudin ball, as well.
Boudin is a traditional Cajun dish, and it is utterly delicious.
Quick tips and tricks to the best boudin dip
- Double or triple the recipe for a crowd.
- Make it early… this dip will keep in the fridge for 2-3 days. Throw it into the oven to heat through before serving to guests.
- How to store: Store in the refrigerator for up to 5 days.
- How to freeze: This dip freezes quite well. Seal it in an airtight container that is freezer safe, and freeze for up to 3 months. Defrost completely in the refrigerator before baking to warm through.
More Cajun recipes to try:
Hot Boudin Dip takes boudin, which is essentially flavorful Louisiana rice dressing in a sausage casing, and combines it with some creamy, cheesy elements to make the most delicious hot dip. It’s especially delicious for game day festivities! Serve with pita chip, fresh veggies and more to make the ultimate dip platter.
- 1 lb. fresh or smoked boudin
- 4 oz. cream cheese
- 4 oz. (½ cup) sour cream
- ¼ cup chopped green onions, plus more for garnish
- ¾ cup pepperjack cheese, divided
- Chips, like pita chips or tortilla chips
- Fresh sliced vegetables, like carrots, cucumbers, celery, etc.
Grill the Boudin
- Preheat the grill to around 500°F. It needs to be screaming hot to get a good sear on the outside of the sausage casing.
- Place the boudin on the grill once the grill is hot.
- Grill over direct heat for 4-5 minutes, then flip.
- Cook for another 3-4 minutes, or until the exterior of the sausage crisps up.
- Remove and let cool.
Make the Boudin Dip
- Preheat the oven to 425°F. Grease a small baking dish, and set aside.
- Remove the boudin from the sausage casings. Slice it down the middle and gently pull out the rice and meat filling. This is what we want to make the dip. Place in a bowl.
- Cream together the cream cheese and sour cream in a large bowl using a hand mixer.
- Measure in the chopped green onions and ½ cup of the pepperjack cheese. Stir until incorporated.
- Add the boudin filling, and stir until just combined. It’s going to be thick and meaty.
- Transfer the dip into the prepared baking dish, and top with the additional ¼ cup shredded pepperjack.
- Bake on the middle rack of the oven for 15-20 minutes, or until the cheese on top is bubbly and golden brown.
- Let cool for 10 minutes, then garnish with more chopped green onions.
- Serve warm with your favorite dippers.
This recipe is easily doubled for a crowd.
How to store: Store in the refrigerator for up to 5 days. Reheat in the oven until gooey and warmed through.
How to freeze: Seal dip in an airtight storage container that is freezer safe, and freeze for up to 3 months. Defrost completely in the refrigerator before baking to warm through.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 408Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 111mgSodium: 614mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 19g
Nutrition facts are an estimate and not guaranteed to be accurate.