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Hot Crawfish Dip

Source of Recipe


Southern Living, February 2012



List of Ingredients



• ½ cup butter
  
• 1 bunch green onions, sliced (about 1 cup)
  
• 1 small green bell pepper, diced
  
• 1 (1-pound) package frozen cooked, peeled crawfish tails, thawed and undrained
  
• 2 cloves garlic, minced
  
• 1 (4-ounce) jar diced pimiento, drained
  
• 2 tsp Creole seasoning
  
• 1 (8-ounce) package cream cheese, softened
  
• Garnishes: sliced green onion, chopped flat-leaf parsley
  
• French bread baguette slices
  






Instructions



1. Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender.
   
   
2. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Garnish, if desired. Serve with toasted French bread slices.
   
   Makes 8 to 10 servings.
   
   






Final Comments


You'll need 6 to 7 pounds of cooked whole crawfish for 1 pound of hard-earned meat. Or sub in frozen, peeled crawfish.