Hot Andouille and Cheese Dip
This Southern specialty is what happens when smoky Louisiana-style andouille sausage meets hot cheese dip. Rich with spicy flavor, baked until bubbling and served hot with tortilla or corn chips, it’s sure to be a fan favorite at your next game day party, or any occasion.
Prep Time:
15 mins.
Cook Time:
20 mins.
Yield:
3 cups
Ingredients
- 1 tablespoon olive oil
- 1/2 pound (8 ounces) andouille sausage, cut into small bite size pieces
- 4 green onions, white and green parts chopped and divided
- 1/2 jalapeño, seeded and finely chopped
- 1 cup grated sharp cheddar cheese, divided
- 1 cup grated mozzarella cheese, divided
- 4 ounces cream cheese, room temperature
- 1/2 cup Blue Plate Mayonnaise
- 1 teaspoon Creole or Cajun seasoning
- 1/2 cup quartered cherry tomatoes
- Tortilla chips, corn chips or crackers, for serving
Directions
- Preheat the oven on convection setting to 425℉.
- Heat the olive oil in a medium-sized skillet over medium heat. Add the andouille sausage, the white part of the onions and the jalapeño. Cook until the andouille is crisp and browned and the vegetables are tender, about 4 minutes.
- Combine the andouille mixture, grated cheeses, cream cheese, mayonnaise, Creole seasoning and half of the tomatoes in a bowl and mix well.
- Transfer the mixture to a baking dish; top with the remaining tomatoes and green onions. Tent the dish with aluminum foil and bake until bubbly and golden brown, about 20 minutes. Let cool for 5 minutes.
- Serve hot, with corn chips, tortilla chips or crackers.
