Wednesday, September 1, 2010

Cajun Andouille Sausage Dip

2 (16oz) King Hawaiian Sweet Bread loaves
8 oz. Velveeta, cut into small blocks
8 oz. cream cheese, softened
1 (12oz) Cajun style andouille smoked pork sausage, cut into small pieces
½ tsp. Cajun seasoning.

Carve out center core of bread within two inches of bottom and sides, keeping bread intact.

Cut reserved bread and other loaf into 1 in. cubes for dipping.
Place andouille sausage pieces into large frying pan and sauté until cooked thoroughly.

Add Velveeta cheese and cream cheese; stir until melted. Add Cajun seasoning; adjust to taste.

Pour into hollowed out bread loaf.
Serve with celery sticks and additional pieces of bread cubes for dipping. Serve with a spoon or knife to help spread the hearty dip.

**King Hawaiian**

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