We are rolling closer and closer to the big GAME DAY! Dips have always been a party favorite for any game-day snack. Chef Danny shares his Creole Red Bean Dip recipe for those looking for a quick and easy bite for a Super Bowl party or to add to an for an ultimate 7-Layer Dip.
Creole Red Bean Dip
2 each – 14.5 oz Can Red Kidney Beans
3 Tablespoons Olive Oil
1 Large Onion, Finely Diced
1 Tablespoon Garlic, Crushed
2 Large Jalapenos, Small Diced
1 Bell Pepper, Finely Diced
2 Tablespoons Creole Seasoning
2 Tablespoons Louisiana Hot Sauce
2 Tablespoons Worcestershire
12 oz. Andouille or Smoked Sausage, Small Diced
1 Lime, Juiced
1/4 pound Cream Cheese
Salt and Black Pepper to TAste
2 Bay Leaves
In a large saucepan over medium heat, add oil, sausage, and garlic. Cook stirring often until sausage is browned. Add onion, bell pepper, jalapeno, and Bay Leaves. Cook until vegetables are translucent. Add red beans with their liquid, hot sauce, Worcestershire, and Creole seasoning. Cook the mixture until beans are soft and most of the liquid has dissipated, about 8 minutes.
Remove from heat. When red bean mixture has cooled, remove bay leaves. Blend in a food processor along with lime juice and cream cheese until smooth. Season with salt and pepper to taste. The dip can be service warm, chilled or at room temperature with your favorite dipping chips.