Crawfish Dip

Appetizers, Louisiana, Seafood


4 tbsp butter

1 bunch green onions, white part only chopped

1 med bell pepper red or green

3 cloves garlic minced

1 lb crawfish tail meat thawed & drained

8 ounces cream cheese softened

3 tablespoons mayonnaise

2 tsps Creole Seasoning

kosher or coarse seasalt to taste

thinly sliced baguette to serve


Melt butter; sauté onions & bell pepper until softened. Add garlic & cook for another minute.
Stir in the drained crawfish tail meat & cook, stirring, about 10 minutes.
Add cream cheese, mayonnaise & Creole Seasoning, stirring until all is smooth & creamy.
Season with Kosher salt if necessary.
Garnish with green onion tops.

Serve warm with bread slices & Louisiana-style hot sauce.