Boudin Dip - I do about 2 lbs. of smoked boudin (that's about 3 links or so, casing removed and at room temperature), 8 oz. softened cream cheese, approx. 12-16 oz. sour cream to meet your desired texture/consistency. I garnish it with a little Tony Chachere's + serve it room temp or even cold with Ritz crackers or Fritos Scoops! Yes...I am from South Louisiana!