Crawfish Dip

I honestly can’t take any credit for finding this dish. I didn’t even buy the ingredients, but Idid make it, so that has to count for something. During my first ten minutes with my family my mom showed me this recipe and told me she already had everything to make it. Easy peasy for me, since I didn’t have to go shopping at three or four grocery stores to find what I needed. We ended up toasting some sourdough bread instead of the baguette, because our french bread sadly went bad really fast. Silly warm humid climate. This was pretty much all we ate for dinner, because it was so delicious. With a glass of sweet tea, it was the perfect southern treat. This dip would be awesome for Super Bowl Sunday or a Mardi Gras party!

Crawfish Dip

Ingredients

1/2 cup butter
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 tsp. Creole seasoning
1 (8 oz.) package cream cheese, softened
French bread baguette slices
Sliced green onion and parsley to garnish.

Directions

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.