BOURBON STREET CHEESE DIP
Yield Portion Size
4 portions
(1 serving)
1 quart |
Award® Cheddar Cheese Sauce
|
1-1/3 cups | |
2 tsp |
Creole seasoning
|
1 cup |
Grilled andouille sausage, small dice
|
1/2 cup |
Sliced pickled okra (about 20 slices)
|
32 |
Cornbread crostini
|
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 19 mg | 2% |
Carbohydrate | 29 g | 10% |
Cholesterol | 41 mg | 14% |
Total Fat | 31 g | 48% |
Iron | 1 mg | 4% |
Potassium | 23 mg | 0% |
Calories | 472 kcal | 24% |
Sodium | 2350 mg | 98% |
Protein | 10 g | 20% |
Polyunsaturated Fat | 0 g | 0% |
Saturated Fat | 11 g | 56% |
Sugars | 6 g | 1% |
Vitamin C | 1 mg | 2% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a medium saucepan, whisk together cheese sauce, tomatoes, Creole seasoning and sausage. Cook until heated through, stirring occasionally.
-
Step 2
For each build: Transfer 1 1/3 cup cheese mixture to a serving bowl. Garnish with 1 tablespoon tomatoes and 5 slices pickled okra. Serve with 8 cornbread crostini.
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