Cajun 7 Layer Dip

from Creole Contessa


For 1st layer:

  • 1 29 oz can of whole pinto beans drained, rinsed
  • 1/2 small onion chopped
  • 1/2 small bell pepper chopped
  • 1 teaspoon black pepper
  • 1 teaspoon creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 chipotle pepper
  • cooking spray to coat dish

For the 2nd Layer

  • 8 ounces grated sharp cheddar cheese

For the 3rd Layer

  • 1 small jar of pickled sliced jalapenos

For the 4th Layer

  • 8 ounces grated jack cheese

For the 5th-6th Layer

  • 1/2 pound fresh andouille sausage casing removed
  • 1/2 pound of thick cut bacon diced
  • cooking oil

For the 7th Layer

  • 4 ounces Mexican cheese shredded


  1. Preheat oven to 375F.
  2. To prepare the first layer, place everything in a food processor, blend until almost smooth. Set aside.
  3. In a skillet over medium heat add about 1 tablespoon of cooking oil, add bacon and fry until crisp.
  4. Remove bacon from pan and place on paper towel-lined plate to drain. Pour off all but about 1 teaspoon of bacon grease.
  5. Add andouille sausage to bacon grease. Break up and cook and completely cooked. Remove from pan and set aside.
  6. Add beans to bacon/sausage grease and cook about 5 minutes.
  7. Assembly dip in the above order. Bake at 375F for 15 minutes until cheese is melted and bubbly. Serve with tortilla chips.