Creole Andouille Artichoke Dip

Big Dippin'

I love to make dip, one of my favorites is Spinach Artichoke Dip. I decided to omit the spinach, and replace it with Andouille sausage. I know what you're thinking, you can't substitute Andouille for Spinach? Oh yes you can!

I diced the Andouille sausage small about 1/2 inch dice should work. Add a chopped jalapeno for spice and a must is the zest of one lemon, which really brightens the dish up.

Allow the sausage mixture to cool. In a food process blend, artichokes with green onions and a little mayonnaise. Mix everything in a large bowl and that's it!

Bake at 350 degrees for about 15-20 minutes and enjoy!

Creole Andouille Artichoke Dip

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

2 cans of artichokes, drained
1/2 lb andouille sausage, diced
2 sticks of bacon, cooked, diced
1/2 red onion, diced
1 jalapeno. diced
3 cloves garlic, minced
1/2 bunch green onions
1/2 c. mayonnaise
1 c. sharp cheddar cheese, grated
1/2 c. Parmesan cheese, grated
1 lemon, zested, juiced
1 tsp. black pepper
1 tsp. creole seasoning
extra virgin olive oil

Directions:

Pre-heat oven to 350 degrees

In a skillet heat about 1 tablespoon of olive oil, add red onion and jalapeno, saute for about 5 minutes, add garlic and saute 1 minute more, add sausage, lemon zest and cook for about 5-7 minutes until browned. Add cooked bacon and seasonings and allow mixture to cool.

In a blender add artichokes, green onions, mayonnaise and juice of 1 lemon. Blend well. In a large bowl add artichoke mixture, cheese, sausage mixture and mix well.

Place in a greased oven proof dish and bake for about 15-20 minutes are until golden brown.

Serve with chips or crackers or spread on baguettes.