Boudin Dip

Are you looking for a new appetizer? I have one for you. Boudin Dip is a Louisiana inspired recipe. If you happen to have access to Boudin, I highly recommend this easy to prepare appetizer.

overhead view of hot boudin dip and crackers

About Boudin

So you may wonder what in the world is Boudin. Boudin is a popular rice-based sausage that you can find in the South. This is a Louisiana treasure.

For people outside of the South, this may be something that could be hard to find. But if you happen to have it at the grocery store, I definitely recommend trying this recipe.

Often people eat Boudin in a variety of forms. My two favorite ways are in Boudin Balls and this Boudin dip.

Boudin dip is super easy to make. In fact, I bet you have most of the ingredients already on hand.


What is in Boudin?

Boudin is a type of sausage that contains rice, lots of spices, and meat, this is all encased in a casing, Typically the meats are the bits and pieces left over after processing meat. So often it can have livers, gizzards, or any other type of scrap meats left over. Thankfully, you can just buy some in your store.

Can you make boudin dip in advance?

Absolutely, you can mix it up, and seal it with some plastic wrap and pop it into the oven before you want to serve it. You can mix it up two or three days in advance.

Can you freeze boudin dip?

Technically you can freeze anything. You can freeze it before or after baking. I do not think either is ideal though, as the texture tends to get a little mushy for me.

Ingredients

Here’s a list of what you need:

  • Cream cheese – regular or the light version will work fine
  • Cheddar cheese – I like to use sharp cheddar. Monterey Jack or Pepper Jack would also work very well.
  • Sour cream
  • Boudin sausage – if you are adventurous spicy boudin dip is great in this recipe.
boudin dip ingredients

How to Make Boudin Dip

  1. Combine cream cheese, cheddar cheese, and sour cream in a bowl.
  2. Remove boudin casing and break the sausage into the cream cheese mixture.
  3. Place boudin mixture into a baking dish.
  4. Bake at 350 degrees for about 30 minutes.

I have served this dip with crackers, corn chips, and pita chips. Serve it with pork rinds or vegetables for a low carb appetizer.

boudin dip in a baking dish with crackers next to it

Do you love Cajun food? Try these recipes!

Favorite Hot Party Dips

Be sure to check out more of my easy appetizer recipes and the best party dip recipes here on CopyKat.com!

overhead view of hot boudin dip and crackers

Boudin Dip

Hot Boudin Dip is a classic Cajun appetizer that is so easy to put together. 
4.67 from 3 votes
Print Pin Rate Add to Collection
Course: Appetizer
Cuisine: Cajun
Keyword: Boudin Dip, Cajun Recipe
Servings: 8
Calories: 318kcal

Ingredients

  • 8 ounces cream cheese
  • 1 cup cheddar cheese
  • 8 ounces sour cream
  • 1 pound boudin

Instructions

  • Preheat the oven to 350 degrees.
  • In a bowl combine cream cheese, cheddar cheese, and sour cream.
  • Remove boudin from casing and break into the cream cheese mixture. Stir to combine.
  • Pour boudin mixture into a 1-quart baking dish.
  • Bake for about 30 minutes or until sausage is fully cooked.

Video

Nutrition

Calories: 318kcal | Carbohydrates: 15g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 201mg | Potassium: 92mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 161mg | Iron: 0.3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Grill C.

    4 stars
    Thanks for the recipe. Enjoyed it overall but will make some adjustments to suit my preferences next time around. I am going to cut back on the amount of boudin for a creamier consistency and add a little more spice.

  2. Christy Wiseman

    I would love to have the recipe for Crispy Brussels Sprouts Salad in an ‘at home’ easier
    way to prepare. Some ot the ingredients listed are difficult to understand: For example,
    what is 2 containers of honey (6#) Does that mean 2 six pound cans? Doesn’t seem possible and I have no idea where I’d get that. It also says 1 C Sambal, but doesn’t say what kind of
    Sambal and there are many different kinds. I got this recipe from Lüke restaurant in New
    Orleans. I live in Reno, Nevada. I was there with my son on Mother’s Day and this dish is fabulous!! If you happen to be in New Orleans, do go to Lüke and order this dish and their crawfish bisque too — fabulous

    • Stephanie

      I am sorry, I don’t know what recipe you are referring to. It sounds like you got a recipe from a restaurant, and they are speaking to their can sizes.

  3. Rita

    Hi Stephanie,

    Just reading up on my emails, and saw the recipe for Boudin, what kind of sausage is this, I live in Canada, province of Quebec, and Boudin to us is a french word. translated in english is Blood Pudding. so I don’t know if that would do for this recipe.
    Thanks for the Copykat recipes, I do enjoy them

    • Stephanie

      This is a rice-based sausage. So I don’t think this is blood pudding. Using a blood pudding may work, but again boudin isn’t made with blood but scrap meat.

      • Sharon

        I live in Louisiana and there is (or was) such a thing as “red” boudin which does have some blood mixed in it. Most people prefer the “white” boudin made with ground pork, rice, green onion, and Cajun spices.

      • Larry Borne

        5 stars
        I live in Louisiana. I believe that in the old days boudin was made with a certain amount of the hogs blood that was boiled and mixed with the pork and rice. You don’t see it as much today. Now days the boudin is made with pork, pork liver, and onions boiled and ground in a meat grinder. Then mixed with cooked rice and stuffed in sausage casings.

  4. Annette Jonkheer

    I live in N C and have a son that lives in La. Here we make liver pudding and my son has found Boudin is the closes thing that La. has compared to it. He likes to cook and we exchange receipts I’m sending this to him to try and I’m going to try it with our liver pudding, sounds yummy. I enjoy your receipts and like the cajun food but can’t take too much of the Heat in some of them.

    • Catherine Reed

      Can your give me your liver pudding recipe…My friend who lives with me use to get liver pudding in NC…we moved to GA and he can find the real liver pudding…he does not want the kind with rice and other stuff…he wants the real liver pudding.
      Thanks so much

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating