Mmm, time for a snack! We could just break out a jarred dip and chips, but no. Today calls for something special. Something with a little Mardi Gras flair. That’s the beauty of this Creamy Jambalaya Dip; it has all the Cajun charm you can imagine in a little baking dish, ready to be scooped up and brought straight to your eager taste buds. Zesty, spicy, rich, and packed with a variety of meats, Creamy Jambalaya Dip really ramps up the appetizer game. It’s the kind of celebration New Orleans is known for… and its ready right in your kitchen!


  • 1 tablespoon olive oil
  • 1 rib celery, diced
  • 1/4 cup onion, diced
  • 1 small green or yellow bell pepper, diced
  • 1 clove garlic, minced
  • 1 cup chicken or turkey, cooked and cubed
  • 2 links andouille or other smoked sausage, quartered lengthwise and diced
  • 1 (14-ounce) can diced tomatoes, drained
  • 2 teaspoons Cajun seasoning
  • 4 ounces shrimp, peeled and deveined, chopped into small pieces
  • salt, to taste
  • pepper, to taste
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/4 cup plain Greek yogurt
  • 1 cup Monterey Jack cheese
  • 1 cup cheddar cheese, divided
  • tortilla chips, optional, to taste, for serving
  • pre-cut veggies, optional, to taste, for serving


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Coat a 2-quart baking dish with cooking spray.

Step 3 –In a large skillet, heat the olive oil over medium heat.

Step 4 –Add the celery, the onion, and the pepper and sauté, while stirring occasionally, until the vegetables are translucent and tender, about 5-7 minutes.

Step 5 –Add the garlic and cook until fragrant, about 1-2 minutes.

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Step 6 –Add the chicken and the sausage and continue cooking, while stirring occasionally, until the sausage is browned, about 5 minutes.

Step 7 –Add the diced tomatoes and the Cajun seasoning and stir to combine.

Step 8 –Bring the jambalaya mixture to a simmer.

Step 9 –Add the shrimp to the jambalaya mixture and simmer, while stirring occasionally, until the shrimp are pink and cooked through, reaching an internal temperature of 145 degrees F, about 5 minutes.

Step 10 –Season the jambalaya mixture with the salt and the pepper and stir.

Step 11 –Remove the skillet from the heat and allow it to cool slightly.

Step 12 –In a large bowl, add the cream cheese, the Greek yogurt, the Monterey Jack, and 1/2 of the cheddar cheese and stir to combine.

Step 13 –Add the jambalaya mixture to the cream cheese mixture and stir to combine.

Step 14 –Transfer the jambalaya mixture to the prepared baking dish.

Step 15 –Sprinkle the top of the jambalaya mixture with the remaining cheddar cheese.

Step 16 –Bake the dip until bubbly and heated through, about 20-25 minutes.

Step 17 –Serve the dip with the tortilla chips and the veggies.