When Cajun meets Tex-Mex, you get a dip made for sitting around the TV watching college football. This Cajun Boudin Queso Dip is creamy, cheesy, loaded with boudin, and ridiculously easy—just dump everything in the Crock-Pot and let it do its thing.

Grab a bag of tortilla chips, turn on the game, and try not to eat the whole Crock-Pot before halftime. 

Ingredients 

2 links boudin (Best Stop)

16oz Velvetta (cubed)

4oz green chilies

Can cream of mushroom 

1/2 tsp Cajun seasoning  (or more to taste)

1/2 cup Milk (for consistency)

Directions 

Remove the boudin from the casing, then add everything to the Crock-Pot. Stir to combine and cook on LOW until the cheese is completely melted and the dip is hot and creamy. Add a little more milk if you like it thinner.