Boudin dip question

I would think unless the dip is heated up fairly high, the sausage will not throw off much, if any grease and I'm assuming this will be at most, a warm dip by the ingredients you listed.

But if still concerned, why not brown off the sausage a bit to get as much grease out of it, pat it dry with paper towels and then dice it up. Browning it up will kick up the flavor of the sausage even more.

quote:

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If you can figure out whatever Kartchner’s puts in theirs, do that.

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Kartchner’s Boudin Dip

Ingredients
• 1 lb cold Kartchner’s boudin
• 1 tablespoon Kartchner’s All-Purpose Seasoning
• 8 oz cream cheese softened
• 8 oz sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup green onion chopped and divided
• Favorite chip for dipping

Instructions
1. Preheat oven to 350 degrees F. Spray a 9x5 baking dish with cooking spray, then set aside.
2. Prepare boudin by removing casing and crumbling into small pieces. Once crumbled, set boudin aside.
3. Using a stand mixer (or a hand mixer + large bowl), mix cream cheese and sour cream on medium speed until smooth, about 5 to 7 minutes.
4. Add cheddar cheese, half of green onions, and boudin to bowl, then use a spatula to thoroughly mix all ingredients together.
5. Pour dip into prepared baking dish, spreading out and pressing it into an even layer.
6. Bake dip for 30 minutes or until cheese is melted and bubbly.
7. Serve immediately with remaining green onion garnished on top.