Cheesy Andouille Dip

Cheesy Andouille Dip

It’s almost cheating to pair crispy andouille sausage with a cheesy, creamy dish, but we’re doing it. This easy dip comes together in a flash; just be sure to grate the cheeses yourself for the best flavor and texture.

Cheesy Andouille Dip
Makes 4 to 6 Servings
  • 1 pound andouille sausage, quartered lengthwise and cut into ½-inch pieces, divided
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup sour cream
  • ½ cup mayonnaise*
  • 1 cup shredded extra-sharp Cheddar cheese
  • 1 cup shredded part-skim, low-moisture mozzarella
  • 1 (10-ounce) can tomatoes with green chiles, drained
  • ½ cup thinly sliced green onion
  • 1 teaspoon Creole seasoning*
  • Corn chips and potato chips, to serve
  • Garnish: sliced green onion
  1. Reserve ½ cup sliced andouille.
  2. In an 8-inch cast-iron skillet, cook remaining andouille, in batches if necessary, over medium heat until browned and crisp, about 10 minutes. Remove andouille using a slotted spoon, and let drain on paper towels. Wipe skillet clean, and let cool.
  3. Preheat oven to 375°.
  4. In a large bowl, stir together cream cheese, sour cream, and mayonnaise until smooth. Add ¾ cup Cheddar, ¾ cup mozzarella, tomatoes with chiles, green onion, and Creole seasoning. Stir until well combined, and fold in cooked andouille just until combined. Spray an 8-inch cast-iron skillet with cooking spray. Transfer mixture to prepared skillet. Top with remaining ¼ cup Cheddar, ¼ cup mozzarella, and reserved ½ cup andouille.
  5. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 10 minutes, blot oil with a paper towl, if desired. Serve with chips. Garnish with green onion, if desired.
*We used Blue Plate Mayonnaise and Tony Chachere’s Original Creole Seasoning.



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