Cajun Sausage Dip

Updated 1 year ago

3 Andouille Sausage links (about 11 oz. – W.A. Beans) casings removed and finely diced1 Tbsp. olive oil1/2 cup diced onion1/4 cup diced bell pepper1/4 cup diced celery1/2 tsp. dried thyme1/2 tsp. sweet paprika1/4 tsp. dry mustard1/8 tsp. ground cayennePinch white pepperPinch of Kosher salt1 – 14 1/2 oz. can petite diced tomatoes1 (8 oz.) package of cream cheese, softenedHeat olive oil in a 12” skillet over medium-high heat. Add sausage and brown well. Remove with a slotted spoon and set aside.Reduce heat to low. Add Cajun Trinity – the diced onion, bell pepper and celery – to the remaining fat in the pan and saute, stirring often until softened, about 8 minutes.Add the spices and salt to the pan and cook for about 30 seconds until fragrant.Return sausage to pan along with the can of diced tomatoes and their juices.Add the package of cream cheese to the skillet. Stir until the cream cheese is fully incorporated and continue cooking until heated through.Turn into a serving bowl. Serve with corn chips.Dip can be made ahead of time, stored in an oven-proof bowl and reheated covered at 350° for 10 – 15 minutes.Recipe Courtesy: Cathy Speronis


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