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Message
re: Crawfish boil guest appetizer
Posted on 3/26/24 at 5:39 pm to pbro62
Posted on 3/26/24 at 5:39 pm to pbro62
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.
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.
3
Posted on 3/26/24 at 8:04 pm to Chipand2Putts
That boudin dip isn't fancy but it always gets eaten. It is very tasty
Posted on 3/26/24 at 8:33 pm to Chipand2Putts
Beat me to the boudin dip. Simple to make and there’s never anything leftover. This is the correct answer.
My recipe is very simple.
This is for one serving (feeds 6-10 people)
1lb boudin out of casing
One 8oz container sour cream
One block cream cheese
1lb pack shredded pepperjack.
Soften cream cheese then combine everything in a bowl. I usually put it in a disposable aluminum pan and smoke it for an hour or so but could do in oven. When done sprinkle the top with your favorite Cajun season.
Always a crowd favorite.
My recipe is very simple.
This is for one serving (feeds 6-10 people)
1lb boudin out of casing
One 8oz container sour cream
One block cream cheese
1lb pack shredded pepperjack.
Soften cream cheese then combine everything in a bowl. I usually put it in a disposable aluminum pan and smoke it for an hour or so but could do in oven. When done sprinkle the top with your favorite Cajun season.
Always a crowd favorite.
Posted on 3/30/24 at 5:26 pm to Chipand2Putts
So I made this and it seems too dry. I made a double serving but it’s sort of like a soufflé not dip. Maybe the rice in the boudin absorbed the liquid? I’m thinking about adding some beef broth just to thin it out. What do y’all think? I need to serve it tomorrow.
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