Jalapeño Boudin Dip

Updated: Apr 20


2 large jalapeño peppers, finely diced

7 cloves garlic, finely minced

1 pound boudin filling

4 ounces cream cheese, softened

16 ounces shredded Monterey Jack cheese (divided)

cajun seasoning

mustard powder

garlic salt

onion powder

2 tablespoons avocado oil

fresh parsley, for garnish


  1. Preheat oven to 375 degrees F. Pour avocado oil into the skillet and set aside.

  2. In a large mixing bowl, combine the cream cheese, garlic, peppers, boudin, half of the cheese and season to taste.

  3. Pour the mixture into the skillet and cover with the rest of the cheese. Bake for 20-25 minutes, or until the cheese bubbles. Turn on the broiler for a few minutes to brown the top.

  4. Serve hot, with bread, topped with fresh parsley.

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