This party-time dip is a take on the classic Louisiana dish, red beans and rice. It’s almost Mexican-ish, with green chiles, chili powder and cumin. The texture of the red beans reminds you of, well, re-fried beans. Topped with spicy sausage crumbles, this Louisiana red bean dip is perfect for any get-together.
I like to serve Louisiana red been dip drizzled with hot sauce. But, if you’re serving for a crowd you might want to skip that step. Or make two batches of dip. One for your friends that like a little kick and one for those that don’t.
Also try my pimento olive dip.
Louisiana Red Bean Dip
- 1 cup cooked bulk spicy sausage
- 2 15 ounce cans red kidney beans, rinsed, drained
- 1 4 ounce can fire-roasted diced green chiles (I used La Victoria)
- 3/4 cup salsa I used Newman's Medium
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 cups shredded Mexican-blend cheese divided
- Tortilla chips warmed, for serving
- Note: I prefer to place the cooked sausage into a food processor and pulse a few times to get rid of any large clumps.
- Preheat your oven to 350 F.
- Spray a small casserole dish (I used two 15 ounce Ramekins) with non-stick spray.
- Place remaining ingredients (but use only 1/2 cup of the cheese) into a blender or food processor and blend until smooth.
- Pour blended mixture into dish. Top with the sausage and the remaining cheese.
- Bake until hot and bubbly, 15-20 minutes.
- Serve with warmed tortilla chips.