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.
|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|
|2||cups shredded Cheddar cheese|
|4||green onions, sliced|
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.