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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.

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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


  1. 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.

  2. Add red beans, chili, Creole/Cajun seasoning and cayenne. Bring mixture to boil. Remove from heat. Stir in cheese until melted.

  3. Garnish with green onions. Serve with baguette slices.