About 6 cups dip (serving size: 1/3 cup dip and about 6 chips)
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)
How to Make It
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.
I made this recipe as directed. It was OK but given the price of the crawfish, I don't think I would make it again. I might consider making it with shrimp, however, I think the cheese and chile peppers may completely overwhelm the flavors of the seafood.
I have made this dip about six times over the last 4-5 years and its always a big hit. I follow it exactly except for using shrimp instead of crawfish (could never find it). I've never thought it was too thin but I use the "scoop" tortillia chips and they hold the dip well.
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