Louisiana Red Bean Dip

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.

Louisiana Red Bean DipI 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

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 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.

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