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

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

KathyinManvel's Review

KathyinManvel
June 25, 2011
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.

DorotGarlic's Review

tilechef
December 20, 2010
What a romantic dinner idea. ~ www.mydorot.com

tilechef's Review

DorotGarlic
January 11, 2010
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.