Hot Boudin Dip

-1 Grill the Boudin
-1 Preheat the grill to around 500°F. It needs to be screaming hot to get a good sear on the outside of the sausage casing.
-1 Place the boudin on the grill once the grill is hot.
-1 Grill over direct heat for 4-5 minutes, then flip.
-1 Cook for another 3-4 minutes, or until the exterior of the sausage crisps up.
-1 Remove and let cool.
-1 Make the Boudin Dip
-1 Preheat the oven to 425°F. Grease a small baking dish, and set aside.
-1 Remove the boudin from the sausage casings. Slice it down the middle and gently pull out the rice and meat filling. This is what we want to make the dip. Place in a bowl.
-1 Cream together the cream cheese and sour cream in a large bowl using a hand mixer.
-1 Measure in the chopped green onions and ½ cup of the pepperjack cheese. Stir until incorporated.
-1 Add the boudin filling, and stir until just combined. It’s going to be thick and meaty.
-1 Transfer the dip into the prepared baking dish, and top with the additional ¼ cup shredded pepperjack.
-1 Bake on the middle rack of the oven for 15-20 minutes, or until the cheese on top is bubbly and golden brown.
-1 Let cool for 10 minutes, then garnish with more chopped green onions.
-1 Serve warm with your favorite dippers.