Cheese Dip with Crawfish

Becky Luigart-Stayner
Here's an intriguing version of the standard two-ingredient party dip. Be sure to rinse the crawfish after they thaw to remove any fishy taste. Substitute cooked shrimp for the crawfish, if you prefer; if they're large, roughly chop them so they're easier to scoop with the dip.

Yield:

About 6 cups dip (serving size: 1/3 cup dip and about 6 chips)

Recipe from

Nutritional Information

Calories 115
Caloriesfromfat 29 %
Fat 3.7 g
Satfat 2.1 g
Monofat 0.9 g
Polyfat 0.4 g
Protein 13.7 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 39 mg
Iron 0.7 mg
Sodium 559 mg
Calcium 166 mg

Ingredients

2 teaspoons butter
1/2 cup chopped onion
3 garlic cloves, minced
1 pound frozen cooked peeled and deveined crawfish tail meat, thawed, rinsed, and drained
1 pound light processed cheese, cubed (such as Velveeta Light)
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can diced tomatoes and green chiles, drained
1/2 cup chopped green onions
5 1/2 ounces baked tortilla chips
Green onion strips (optional)

Preparation

Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add crawfish; cook 2 minutes, stirring frequently. Remove mixture from pan; cover and keep warm.

Add cheese and tomatoes to pan; cook over medium-low heat for 5 minutes or until cheese melts. Stir in crawfish mixture and chopped green onions. Serve with tortilla chips. Garnish with green onion strips, if desired.

Note:

December 2004