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.
Cheese Dip with Crawfish
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.
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- Calories: 115
- Calories from fat: 29%
- Fat: 3.7g
- Saturated fat: 2.1g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.4g
- Protein: 13.7g
- Carbohydrate: 12g
- Fiber: 1g
- Cholesterol: 39mg
- Iron: 0.7mg
- Sodium: 559mg
- Calcium: 166mg
- 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)
- 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.
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