re: Boudin dip recipe...

My sister has made a boudin dip twice for family gatherings. Hers is served hot with tortilla chips. It is also topped with cheddar cheese, which I would skip if I was making it. Once I didn't care for it and once I liked it. As someone else said, the quality of the boudin makes or breaks it. Overall I'd rather just eat the boudin in casing, but it's not bad for a change every once in a blue moon.

ETA: I'm working the next few nights but I'll try to get her recipe and bump the thread this week