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Started By
Message
Boudin dip recipe...
Posted on 10/31/15 at 8:22 am
Posted on 10/31/15 at 8:22 am
Looking to make a Bodin dip for tonight... Any good recipes besides the simple Google ones? TIA..
Posted on 10/31/15 at 9:47 am to 3TimeAllParish
Most of the ones you will find when googling are made by people from this area. Just check who sent the recipe in. I'll type mine out later if you can't find one.
Posted on 10/31/15 at 2:57 pm to 3TimeAllParish
Dip made out of boudin
or
dip made for boudin?
or
dip made for boudin?
This post was edited on 10/31/15 at 7:22 pm
Posted on 10/31/15 at 3:02 pm to 3TimeAllParish
I've never heard of, seen, or tasted boudin dip, but this thread definitely has my attention.
Posted on 10/31/15 at 3:29 pm to EWE TIGER
quote:
I've never heard of, seen, or tasted boudin dip, but this thread definitely has my attention.
Me too
Posted on 10/31/15 at 5:28 pm to 3TimeAllParish
Posted one a couple weeks back in the dip thread.
Pound of good quality boudin. Can either buy pre-smoked or smoke it yourself, but that is the key to the dip. I usually smoke my own for about an hour. Take it out of the casing, and add 1 8oz tub of sour cream. That's it. Nothing else to it. It is amazing, and gets me invited to plenty of get togethers.
Pound of good quality boudin. Can either buy pre-smoked or smoke it yourself, but that is the key to the dip. I usually smoke my own for about an hour. Take it out of the casing, and add 1 8oz tub of sour cream. That's it. Nothing else to it. It is amazing, and gets me invited to plenty of get togethers.
Posted on 10/31/15 at 6:45 pm to biohzrd
quote:
Take it out of the casing, and add 1 8oz tub of sour cream. That's it.
Serve hot? What does it go best with--tortilla chips, maybe?
Posted on 10/31/15 at 8:30 pm to Hat Tricks
quote:
Hat Tricks
I don't know about that man. I'd have to try it somewhere before I made that.
Posted on 10/31/15 at 10:03 pm to Dorothy
Serve it cold with Ritz crackers. I usually let it set up covered in the fridge overnight.
Posted on 11/1/15 at 12:29 am to biohzrd
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
ETA: I'm working the next few nights but I'll try to get her recipe and bump the thread this week
This post was edited on 11/1/15 at 12:31 am
Posted on 11/1/15 at 7:19 am to 3TimeAllParish
Little late but I make using 1lb. Boudin, Pack of cream cheese and some hot sauce. Little Tony's or whatever type season you want. Then chop up little green onion to put in it. Serve hot or cold on ritz cracker
Posted on 11/1/15 at 7:56 am to 3TimeAllParish
2lbs boudin
can cream of celery
can cream of mushroom
1 packet dry onion soup mix
heat in crockpot until hot, stirring occasionally
serve w/ Ritz/Townhouse or chips
obviously, not something you should have every day, but it is a magical experience when you do
can cream of celery
can cream of mushroom
1 packet dry onion soup mix
heat in crockpot until hot, stirring occasionally
serve w/ Ritz/Townhouse or chips
obviously, not something you should have every day, but it is a magical experience when you do
Posted on 11/1/15 at 2:18 pm to Dorothy
Interdasting. I feel like I should know better, but I'm gonna try it now.
Posted on 11/1/15 at 3:13 pm to 3TimeAllParish
Put it in roasted red pepper hummus..
Posted on 11/2/15 at 7:44 am to 3TimeAllParish
quote:
Bodin dip
No ma'am..
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