Taste was good, but a big soupy mess. Made this as specified. I hoped that when it cooled a little, the cream cheese would help the mixture firm up a bit, but it was more like soup than dip. Not "creamy" at all.
Hot Crawfish Dip
In Louisiana, February means two things: Mardi Gras and crawfish. Two-thirds of all mudbugs are harvested this month. Most locals start with a boil (corn, sausage, and potatoes), but what's left goes into crawfish pie, and luscious appetizer dips.
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Total: 30 Minutes
- 1/2 cup butter
- 1 bunch green onions, sliced (about 1 cup)
- 1 small green bell pepper, diced
- 1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
- 2 garlic cloves, minced
- 1 (4-oz.) jar diced pimiento, drained
- 2 teaspoons Creole seasoning
- 1 (8-oz.) package cream cheese, softened
- French bread baguette slices
- Garnishes: sliced green onion, chopped flat-leaf parsley
- Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.
You'll need 6 to 7 pounds of cooked whole crawfish for 1 pound of hard-earned meat. Or sub in frozen, peeled crawfish tails.
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