Hot Boudin Dip
From the Blue Plate 100th Anniversary cookbook, Dressed: 100 Years of Blue Plate Mayo and the Foodways of the Gulf South, this hot dip hits the spot anytime, with smoky Cajun boudin, bubbly melted cheese and a spicy-sweet layer of pepper jelly on top. Serve it with crackers, or just grab a fork.
Yield:
6 servings
Ingredients
- 1 pound boudin
- 1/2 cup chopped red bell pepper
- 1 cup freshly shredded Monterey Jack cheese with peppers
- 1/2 cup cream cheese, cubed and softened
- 1/2 cup Blue Plate Mayonnaise
- 1/3 cup chopped green onion, plus more for garnish
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/3 cup red pepper jelly
- Crackers and chips, to serve
Directions
- Preheat oven to 350°. Spray a shallow 2-quart baking dish with cooking spray.
- Heat a medium stainless skillet coated with cooking spray over medium heat. Remove boudin from casings. Add boudin and bell pepper to skillet; cook until lightly browned, about 5 minutes, stirring and scraping bottom of skillet as needed. Let drain on paper towels.
- In a medium bowl, stir together cooked boudin mixture, both cheeses, mayonnaise, green onion, flour, Cajun seasoning, garlic powder, and paprika until combined. Spoon into prepared baking dish, spreading evenly. Spread pepper jelly over the top.
- Bake until bubbly, about 20 minutes. Garnish with green onion, if desired, and serve with crackers and chips.
