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Hot Crawfish Dip

  • 8-10

  • 30

1/2 cup butter

1 bunch green onions, sliced

1 small green bell pepper, diced

1 lb crawfish tail meat, undrained

2 garlic cloves, minced

1 (4oz) jar diced pimento, drained

2 teaspoons Creole Seasoning

1 (8oz) package cream cheese, softened

French bread baguette slices

Garnishes: sliced green onion, chopped flat leaf parsley


Step 1

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.

Recipe by Southern Living February 2012