Boudin Dip with Andouille

If you’re looking for a hot dip that really delivers on flavor, this Boudin Dip fits the bill. Louisiana boudin and smoky andouille sausage are folded into a creamy, Creole-seasoned base and baked until hot and bubbly. It’s rich, savory, spicy, and made for sharing—an easy win for game days, parties, or casual entertaining.

• 10-12 ounces Cajun boudin
• 6 ounces Cajun andouille sausage , diced into small bite-sized pieces
• 1 (8 ounce) block cream cheese (such as Philadelphia)
• ½ cup sour cream (such as Daisy)
• 1 cup shredded sharp cheddar cheese
• 2 teaspoons Creole seasoning (such as Tony Chachere's)
• 1 teaspoon Worcestershire sauce
• 5 tablespoons finely-sliced green onions , plus more for garnish
• mild olive oil, vegetable oil, or cooking spray , for baking the boudin