BOUDIN DIP

BOUDIN DIP 1 lb boudin sausage 8 oz cream cheese softened 8 oz sour cream 1 cup shredded cheddar cheese 1/4 cup green onion chopped and divided toasted bread for dipping Note: Depending on your region or access, the "boudin" or "cajun" sauage you're able to find could be raw or pre-cooked. Check the package directions to ensure which type you have. If you have cooked sausage, you can move on to the next step (there's no need to cook it again first). If you have raw sausage, it should be cooked before moving forward. If you're unsure how to cook sausage, check out this guide . Preheat oven to 350 degrees F. Spray a 9x5 baking dish (or similar size - should hold 1 quart) with cooking spray, then set aside. Prepare sausage by removing casing and crumbling into small pieces (should be 1/2 inch or less in size). Tip: for best results, use your hands to crumble sausage; this way you can feel any remaining pieces of casing or other undesirable parts and remove them. Once crumbled, set sausage aside. Using a stand mixer (or a hand mixer + large bowl), mix cream cheese and sour cream on medium speed until smooth, about 5 to 7 minutes. Add cheddar cheese, 2 tablespoons of green onion, and sausage to bowl, then use a spatula to thoroughly mix all ingredients together. Pour dip mixture into prepared baking dish, spreading out and pressing it into an even layer. Bake dip for 30 minutes or until cheese is melted and bubbly. Serve immediately with remaining 2 tablespoons of green onion garnished on top.