Here’s the ultimate andouille and boudin dip. Perfect for your playoff watch parties and tailgates!  

Ingredients 

• 1/2 stick andouille 
• 2 sticks boudin 
• 1/2 cup Blue Plate mayonnaise
• 1/2 cup sour cream 
• 8oz cream cheese softened 
• 1/2 block cheddar cheese 
• 1/2 block pepperjack 
• 2 strips bacon 
• Creole seasoning 
• Green onions
• Diced jalapeños 

Directions

1. Fry 2 strips bacon crispy and set aside. Crush into bits.
2. Remove casing from andouille and crumble up. Give a rough chop if too large. 
3. Fry andouille in bacon grease until well browned. 
4. Remove boudin from casing and add to pan with andouille. Cook until browned and remove from heat.
5. Mix cream cheese, half of the shredded cheese, sour cream and mayo. Season with creole seasoning. 
6. Spread mixture over top of meat mixture. Top with remaining shredded cheese, green onions, bacon bits and green onions. 
7. Bake at 425 convection until browned and bubbly. 
8. Serve warm with your favorite party dippers.