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.
—inpatskitchen
Serves: many
Ingredients
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1/4
pound andouille sausage
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One
15 ounce can chickpeas, drained and rinsed
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1
tablespoon extra virgin olive oil
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One
4 ounce can chopped hot green chili peppers
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3/4
cup water
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2
teaspoons of your favorite Creole/Cajun seasoning (divided) I used Tony Cachere’s this time
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1 1/2
cups sour cream
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1
cup finely grated Jack cheese
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1
large green onion, thinly sliced
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1
cup shredded lettuce (iceberg or romaine)
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1
fresh plum tomato, seeded,cored and finely diced
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4
tablespoons sliced black California olives
Directions
- 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.
- 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.
- 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.
- 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.
- Once cooled, spread the mixture on to the bottom of a 9 or 10 inch baking dish either round or square.
- Combine the second teaspoon of creole seasoning with the sour cream and spread this over the chickpea mixture.
- 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.