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
Instructions
Reserve ½ cup sliced andouille.
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.
Preheat oven to 375°.
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.
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.
Notes
*We used Blue Plate Mayonnaise and Tony Chachere’s Original Creole Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cheesy-andouille-dip/