Hot Crawfish Dip

“What smells so delicious?” my guests kept asking. At my recent Mardi Gras themed Pokeno party, my appetizer buffet included Louisiana inspired dishes. This Hot Crawfish Dip was a winner. Every last piece of French bread was used to sop up this guest favorite.

by Elizabeth Savoie Dronet, based on a Southern Living recipe

Ingredients

1/2 cup butter (1 stick)
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 Tony’s
1 (8-oz.) package cream cheese, softened

French bread baguette slices, slightly toasted

Method

Throw me something Mister!

Melt butter in a medium saucepan 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.

This dip would also be good over noodles to make a crawfish fettuccini.  Add a little celery to the onions and pepper if desired.