Crescent City Chili Dip

SERVINGS: 8

PREP TIME: 15 minutes

TOTAL TIME: 20 minutes

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.