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
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.
- 1 cup sausage spicy, cooked
- 2 15 ounce red kidney beans rinsed, drained
- 1 4 ounce fire-roasted diced green chiles
- ¾ cup salsa
- ½ cup sour cream
- 1 teaspoon chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ cups Mexican cheese blend shredded, 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.
Calories: 102kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 262mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
Nutritional values are approximate.