7-Layer Cajun Dip

Name: 7-Layer Cajun Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: Cajun
Ingredients: 1/4 pound andouille sausage, diced; 1 tablespoon extra virgin olive oil; 1 (15 ounce) can chickpeas, drained and rinsed; 1 (4 ounce) can chopped hot green chili peppers; 3/4 cup water; 2 teaspoons Creole/Cajun seasoning, divided; 1 1/2 cups sour cream; 1 cup finely grated Jack cheese; 1 large green onion, thinly sliced; 1 cup shredded iceberg or romaine lettuce; 1 large plum tomato, seeded, cored, and finely diced; 4 tablespoons sliced black California olives

Recipe GLPRc6e29fbbc81caa

Cajun

Appetizer

30 min

395 cal

Servings: 8

Stovetop

SNAP eligible

A vibrant Creole-inspired appetizer layered with spiced andouille sausage, creamy sour cream, melted Jack cheese, and fresh toppings. This colorful dip combines smoky Cajun flavors with crisp vegetables for a crowd-pleasing starter.

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Ingredients

1/4 pound andouille sausage, diced

1 tablespoon extra virgin olive oil

1 (15 ounce) can chickpeas, drained and rinsed

1 (4 ounce) can chopped hot green chili peppers

3/4 cup water

2 teaspoons Creole/Cajun seasoning, divided

1 1/2 cups sour cream

1 cup finely grated Jack cheese

1 large green onion, thinly sliced

1 cup shredded iceberg or romaine lettuce

1 large plum tomato, seeded, cored, and finely diced

4 tablespoons sliced black California olives

Directions

Heat olive oil in a large skillet over medium-high heat. Add diced andouille sausage and cook for 3-4 minutes, stirring occasionally, until lightly browned and cooked through. Set aside.
In the same skillet, add drained chickpeas, chopped green chili peppers, water, and 1 teaspoon of Creole/Cajun seasoning. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Mash roughly with the back of a spoon to create a chunky consistency, leaving some whole chickpeas for texture. Transfer to a shallow serving dish.
In a small bowl, combine sour cream with the remaining 1 teaspoon of Creole/Cajun seasoning. Spread this seasoned sour cream evenly over the chickpea mixture as the second layer.
Sprinkle the grated Jack cheese evenly over the sour cream layer.
Add the cooked andouille sausage as the next layer, distributing it evenly across the top.
Layer the sliced green onions over the sausage.
Add the shredded lettuce as the next layer, spreading it evenly.
Top with the diced plum tomato and sliced black olives. Serve immediately with tortilla chips or crackers, or cover and refrigerate until ready to serve. If chilled, allow to come to room temperature for 15 minutes before serving for best flavor.

Comments

Grocery List Plus Editorial Staff4.25

Andouille sausage and creole seasoning are reliably stocked at Harris Teeter, Food Lion, and Kroger throughout Charlotte, so no special trip is required for the Cajun backbone. At roughly $2–$3 per serving (driven mainly by the sausage and jack cheese), this lands comfortably in weeknight party dip territory, and it scales easily. The 30-minute claim holds if you're browning sausage and layering—no hidden knife work—though this is a same-night dish that doesn't reheat well once assembled; make it fresh and plan to finish it the evening you serve it. For a crowd-pleasing Charlotte appetizer that nods to low-country flavors without demanding a trip across town, it works solidly.