The Recipe

Hot Crawfish Dip

Name: Hot Crawfish Dip
Yield: Makes 8 to 10 servings
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 teaspoons Creole seasoning; 1 (8-oz.) package cream cheese, softened; French bread baguette slices; Garnishes: sliced green onion, chopped flat-leaf parsley

COOK TIME : a few secondsPREP TIME : a few seconds

By Southern LivingFrom Myrecipes

likes170

pins16,119

tweets0

10

Ingredients

DESCRIPTION

In Louisiana, February means two things: Mardi Gras and crawfish. Two-thirds of all mudbugs are harvested this month. Most locals start with a boil (corn, sausage, and potatoes), but what's left goes into crawfish pie, and luscious appetizer dips.

INGREDIENTS