7 Layer Cajun Dip

1. 1

   Remove the casing from the piece of andouille and chop in 1/2 inch pieces. Place the pieces in a mini food processor and process until the meat is ground. Remove the sausage from the processor.

2. 2

   Place the chickpeas in the processor and process until almost smooth. Add a couple of tablespoons of water to speed the process along. Set aside.

3. 3

   Warm the olive oil in a large skillet. Add the ground andouille and saute until some of the fat is rendered and the sausage just begins to brown a bit.

4. 4

   Add the processed chickpeas, green chiles, one teaspoon of the creole seasoning and the water to the skillet. Bring up to a simmer and simmer for 7 or 8 minutes until the mixture thickens. Let cool to room temperature.

5. 5

   Once cooled, spread the mixture on to the bottom of a 9 or 10 inch baking dish either round or square.

6. 6

   Combine the second teaspoon of creole seasoning with the sour cream and spread this over the chickpea mixture.

7. 7

   Sprinkle the top with the Jack cheese, lettuce, green onion, tomato and olives. Cover and refrigerate for at least a couple of hours before serving with pita chips, crackers or vegetables.

* Per serving · 4 servings · Values may vary.