Jacob's Recipe

Jacob's Andouille Dip


Let’s Get Cookin’

Prep Time

Creamy. Cheesy. And packed with our world famous Andouille. This dip is perfect for any tailgate, party, or winter day.


We started this recipe in a skillet and didn’t have enough room! We transferred to an enamel-coated pot before adding the cheese. The recipe suggests draining the pan, but there was nothing to drain after cooking the ingredients down.

This recipe calls for ground beef, but this could easily be replaced with more andouille. The recipe also calls for salt, black pepper, and red pepper to taste, but we found with the chips, salt and pepper were not needed for this. This recipe doesn’t have the kick the Rotel gives in the previous recipe, so if you’re looking for a kick, add some red pepper to taste, but be sure to only do so after tasting!

Begin by finely chopping your white onion, bell pepper, and shallots. Fry bacon to render grease, put bacon aside (have a snack while you cook!).

Next, sauté onions, shallots, and bell pepper in bacon grease. Add in the ground beef to pan and brown. Drain, and add in ground andouille. Mix in cream of mushroom soup, then mix in Velveeta cheese.

Simmer on low (careful not to burn the bottom). Serve hot with your favorite chips or crackers.


  • 2 lbs ground Jacob’s Andouille
  • 1 lb ground beef (or pork)
  • 3-5 strips of bacon
  • 1 white onion, chopped fine
  • 1 bell pepper, chopped fine
  • 1 bundle shallots, chopped fine
  • 2 cans Cream of Mushroom soup
  • 2 lbs Velveeta cheese
Jacob's Andouille Dip

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