7 Layer Cajun Dip

By • April 8, 2014 2 Comments

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Author Notes: I know that just about everyone has made a 7 Layer Taco Dip with refried beans and taco seasonings. This one leans Cajun....chickpeas and a bit of andouille for the base and some of the usual suspects for the rest.


Serves many

  • 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 sauté 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.

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