Serves 8
30 min
7-Layer Cajun Dip
Recipe GLPRc6e29fbbc81caa
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.
