• 3 1/2 lbs russet potatoes, peeled, quartered
• 2/3 cup sour cream ( about 5 1/2 ounces), créam fraîche may be used.
• 1/4 cup (1/2 stick) butter

Sour Cream Mashed Potatoes

• 1 stick unsalted butter
• 1/2 cup finely chopped onions
• 1 package frozen spinach, thawed and drained
• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 3/4 cup freshly grated Parmesan cheese
• 1 jar marinated artichokes, chopped into bite size pieces
• red pepper flakes to taste
• 8 ounces grated Monterrey jack cheese
• tortilla chips or toasted bread cubes, for serving

Artichoke and Spinach Dip

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For the Cake

• 1 cup sour cream
• 1/2 cup milk
• 1 cup (2 sticks) salted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 2¾ cups cake flour (I like White Lilly and Swan’s Down)
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• Caramel Frosting (recipe follows)

For the Frosting

• 1/3 cup plus 2½ cups sugar, in all, divided
• 1 tablespoons all-purpose flour
• 1 cup whole milk
• 3/4 cup (1½ sticks) unsalted butter
• 1 teaspoon vanilla

Southern Caramel Cake 

• 1/2 cup grated parmesan cheese
• 1/2 cup mozzarella cheese, in 1/4" - 1/2" chunks
• 1 package frozen spinach, thawed and squeezed dry
• 14 oz can of artichoke hearts, chopped
• 2 teaspoons minced garlic
• 1/2 cup sour cream
• 1/2 cup mayonnaise

Spinach and Artichoke Dip

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• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 teaspoons white wine vinegar
• 1 tablespoon fresh parsely, chopped
• 1 tablespoon green oinons, chopped
• 1/2 teaspoon minced garlic
• 1/2 teaspoon Tabasco Sauce
• 3 tablespoons crumbled blue cheese
• salt and freshly ground pepper to taste

Note: This is a perfect dip for tailgate  and football parties. This recipe is easy to increase without fuss.

Blue Cheese Dip

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• 1/2 lb center cut bacon, diced
• 3 tablespoons canola oil, divided
• 1 medium onion, half diced and other half thinly sliced
• 8 ounces mushrooms, chopped
• 1 tablespoon onion powder
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon thyme
• 1/2 teaspoon freshly ground pepper
• 2/3 cup all-purpose flour, divided
• 1 cup low-fat milk
• 3 tablespoons dry sherry
• 1 lb fresh or frozen green beans (about 4 cups), cut in half
• 1/3 cup sour cream
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Green Bean Mushroom Casserole with Bacon

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• 1 pound pencil-thin asparagus, trimmed
• 1 pound tender green beans, stem ends removed 
• 3/4 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon minced fresh parsley
• Salt and freshly ground black pepper, to taste

Asparagus and Green Beans

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• 2 cups graham cracker crumbs
• 1 stick (8 tablespoons) melted butter
• 1/2 cup brown sugar
• 2½ pounds softened cream cheese
• 1¼ cups sugar
• 1¼ cups Creole cream cheese
• 3 medium eggs
• 3/4 cup sour cream
• 2 tablespoons powdered sugar

Chef's Note: Chef Danny created this recipe using The Commander’s Palace New Orleans Cookbook by Ella and Dick Brennan as a reference.
Sour cream can be substituted for the Creole cream cheese if it is not available in your area.

Creole Cream Cheese Cheesecake

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• 1 stick unsalted butter
• 1 cup finely chopped onions
• 1 cup canned green chiles, chopped
• 3/4 cup green bell peppers, finely chopped
• 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic or Blackened Redfish Magic 
• 1/2 teaspoon minced garlic
• 3 cups heavy cream
• 1 cup dairy sour cream
• 8 cups grated Monterey Jack cheese
• 2 pounds peeled crawfish tails
• 2/3 cup green onions, finely chopped
• 1/2 cup cooking oil
• 20 6-inch corn tortillas

Crawfish Enchiladas Con Queso

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