7 Layer Cajun Dip Recipe

Name: 7 Layer Cajun Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1/4 pound andouille sausage; one 15 ounce can chickpeas, drained and rinsed; 1 tablespoon extra virgin olive oil; one 4 ounce can chopped hot green chili peppers; 3/4 cup water; 2 teaspoons of your favorite Creole/Cajun seasoning (divided) I used Tony Cachere's this time; 1 1/2 cups sour cream; 1 cup finely grated Jack cheese; 1 large green onion, thinly sliced; 1 cup shredded lettuce (iceberg or romaine); 1 fresh plum tomato, seeded,cored and finely diced; 4 tablespoons sliced black California olives

Servings: persons

1/4 pound andouille sausage
one 15 ounce can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
one 4 ounce can chopped hot green chili peppers
3/4 cup water
2 teaspoons of your favorite Creole/Cajun seasoning (divided) I used Tony Cachere's this time
1 1/2 cups sour cream
1 cup finely grated Jack cheese
1 large green onion, thinly sliced
1 cup shredded lettuce (iceberg or romaine)
1 fresh plum tomato, seeded,cored and finely diced
4 tablespoons sliced black California olives

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
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
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
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
Once cooled, spread the mixture on to the bottom of a 9 or 10 inch baking dish either round or square.
6
Combine the second teaspoon of creole seasoning with the sour cream and spread this over the chickpea mixture.
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 pound andouille sausage, one 15 ounce can chickpeas, drained and rinsed, 1 tablespoon extra virgin olive oil, one 4 ounce can chopped hot green chili peppers, and more.

Yes, 7 Layer Cajun Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

7 Layer Cajun Dip

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