Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
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  • 1 star values: 0

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.

Recipe by Cooking Light December 2004

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Credit: Becky Luigart-Stayner

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

115 calories; calories from fat 29%; fat 3.7g; saturated fat 2.1g; mono fat 0.9g; poly fat 0.4g; protein 13.7g; carbohydrates 12g; fiber 1g; cholesterol 39mg; iron 0.7mg; sodium 559mg; calcium 166mg.
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