Cheese Dip with Crawfish Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Appetizer Recipes

Photo by: Becky Luigart-Stayner

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.

Cooking Light DECEMBER 2004

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

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.

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

Search for Recipes by Nutrition Data

Go to full version of

Cheese Dip with Crawfish recipe