Cheesy Baked Andouille Dip

Creamy with Bold Cajun Flavor

Break free from your usual party food ideas and take your menu to the next level with this fan favorite.

Serves 8


  • 1 (12 ounce) pkg. North Country Smokehouse Andouille Sausage
  • 1 tablespoon olive oil
  • 8 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded, split
  • 1 cup mozzarella cheese, shredded, split
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 (14.5 ounce) can petite diced tomatoes, well drained
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 4 green onions, sliced, split


1. Preheat your oven to 375 degrees F.

2. Chop the North Country Smokehouse Andouille Sausage into small pieces. Heat the oil in a skillet over medium-high heat. Cook the sausage for 5 minutes or until browned. Remove as much grease as possible from the pan with a paper towel. (See Notes)

3. Combine the softened cream cheese, sour cream, mayo, 3/4 cup shredded cheddar cheese, 3/4 cup shredded mozzarella cheese, diced tomatoes, half of the green onions, and 3/4 of the Andouille Sausage in a large bowl.

4. Spread the dip into a baking dish and top with the remaining shredded cheddar and mozzarella cheese.

5. Bake for 30 minutes or until hot and bubbly. Garnish with the remaining Andouille Sausage and green onions. Let sit 5 minutes before serving. Serve with tortilla chips for dipping.


Be sure to drain as much grease as possible from the sausage before adding it to your cheese mixture. Pushing a paper towel around the pan to soak up the grease works very well.

Be sure to thoroughly drain the tomatoes of as much liquid as possible.

This dip is best eaten fresh out of the oven. When reheated, the sausage releases additional grease and the dip separates.