Jambalaya Dip
Recipe GLPR60925af1978ff5
A creamy, savory dip inspired by Louisiana jambalaya flavors. Smoked sausage, peppers, and Creole seasoning combine with melted cheese and sour cream in a slow cooker to create a warm, comforting dip perfect for gatherings. Serve with toasted baguette slices or crackers.
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Ingredients
1 lb (16 oz) Velveeta cheese, cubed
1 cup sour cream
1 smoked sausage link
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1 Roma tomato, chopped
1 clove garlic, minced
2 tsp Creole seasoning
1 tsp black pepper
1 tbsp oil for sautéing
Directions
Heat the oil in a skillet over medium-high heat. Cut the smoked sausage into bite-sized pieces and add to the hot skillet. Sauté for 5–7 minutes, stirring occasionally, until the sausage is browned on the outside.
While the sausage cooks, add the cubed Velveeta cheese, sour cream, chopped red and green peppers, onion, tomato, and minced garlic to a slow cooker.
Once the sausage is browned, transfer it to the slow cooker with the cheese mixture.
Sprinkle the Creole seasoning and black pepper over all ingredients.
Stir everything together until well combined.
Cover and cook on low heat for 3 hours, stirring occasionally, until the dip is creamy and heated through.
Transfer to a serving dish and serve warm with toasted baguette slices or your favorite crackers.
