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Cold Andouille Dip
Posted on 10/25/26 at 1:42 pm
Posted on 10/25/26 at 1:42 pm
Since the closure of La Bon Boucon in Vacherie, I’ve been trying to find a close version/copycat of their Andouille Dip. Everything I see is for a hot andouille dip with ground meat/pork in it, Velveeta, canned soup, etc.
La Bon Boucon’s was cold with shredded andouille and possibly cream cheese?
Long shot, but worth a try.
La Bon Boucon’s was cold with shredded andouille and possibly cream cheese?
Long shot, but worth a try.
Posted on 10/25/26 at 1:59 pm to haricot rouge
Homemade Cold Andouille Dip (La Bon Boucon Style)
Ingredients
• 1 lb andouille sausage (finely diced or pulsed in a food processor, then browned/cooled)
• 8 oz cream cheese (softened to room temperature)
• ½ cup mayonnaise (good quality, like Duke's or Blue Plate)
• ½ cup sour cream
• 1 cup sharp Cheddar cheese (finely shredded)
• ½ cup Monterey Jack or Pepper Jack cheese (finely shredded, for a little kick)
• 2 to 3 green onions (scallions) (finely sliced)
• 1 tsp Creole or Cajun seasoning (adjust to taste)
• ½ tsp garlic powder
• A dash of Worcestershire sauce or hot sauce (optional)
Ingredients
• 1 lb andouille sausage (finely diced or pulsed in a food processor, then browned/cooled)
• 8 oz cream cheese (softened to room temperature)
• ½ cup mayonnaise (good quality, like Duke's or Blue Plate)
• ½ cup sour cream
• 1 cup sharp Cheddar cheese (finely shredded)
• ½ cup Monterey Jack or Pepper Jack cheese (finely shredded, for a little kick)
• 2 to 3 green onions (scallions) (finely sliced)
• 1 tsp Creole or Cajun seasoning (adjust to taste)
• ½ tsp garlic powder
• A dash of Worcestershire sauce or hot sauce (optional)
This post was edited on 10/25/26 at 2:02 pm
Posted on 10/25/26 at 3:03 pm to KosmoCramer
KosmoCramer - My man. Thanks!
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