Beazell's Cook Book

Boudin & Shoepeg Corn Dip by Craig Wilkins

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Boudin and Shoepeg Corn Dip – Contributed by Craig Wilkins  




2 pounds boudin, casing removed

16 ounces sour cream

8 ounces mayonnaise

11 ounces shoepeg corn

4 ounces can of chopped green chilies*

4 green onions, chopped (only the green part)

1/4 teaspoon Beazell's Cajun Seasoning



Microwave the boudin; chop it up in a bowl. Add the other ingredients, mix well.

Enjoy with corn chips.

* If you want it a bit more spicy, use a 2 oz. can of chopped jalapenos instead of the chopped green chilies.

One other thing that you may do with this is to use Faro brand mild jalapenos, halved. These come in 12 oz. cans. Stuff the jalapenos with the boudin dip, just leave out the shoepeg corn if doing this.


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