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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  1. 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.
  2. 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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