Indulge in the bold flavors of the Big Easy with our Crescent City Chili Dip. Sautéed andouille sausage, green bell pepper, celery, and onion form a flavorful base, combined with red beans, HORMEL® Chili No Beans, and a blend of Creole/Cajun seasoning. Topped with a kick of cayenne, shredded Cheddar cheese, and sliced green onions, this delectable dip is perfect for spreading on baguette slices, offering a taste of New Orleans at your fingertips.
Ingredients
| 1 | tablespoon canola oil |
| 6 | ounces andouille sausage, sliced |
| ¼ | cup finely diced green bell pepper |
| ¼ | cup finely diced celery |
| ¼ | cup finely diced onion |
| 1 | clove garlic, minced |
| 1 | (15-ounce) can red beans, rinsed and drained |
| 1 | (15-ounce) can HORMEL® Chili No Beans |
| 2 | teaspoons Creole/Cajun seasoning |
| ½ | teaspoon cayenne |
| 2 | cups shredded Cheddar cheese |
| 4 | green onions, sliced |
| Baguette slices |
Directions
In medium saucepan over medium heat, heat oil. Add sausage and cook 2 to 3 minutes or until lightly browned. Add bell pepper, celery, onion and garlic. Cook 1 to 2 minutes or until vegetables are softened.
Add red beans, chili, Creole/Cajun seasoning and cayenne. Bring mixture to boil. Remove from heat. Stir in cheese until melted.
Garnish with green onions. Serve with baguette slices.