Recipe: Creamy Crawfish Dip

4 tablespoons (1/2 stick) butter
1 bunch green onions (white parts only), chopped (reserve the greens for garnish)
1 small red bell pepper, chopped
2 to 3 cloves garlic, pressed or minced
1 8-ounce package cream cheese, softened and cubed
3 tablespoons mayonnaise
1 teaspoon Creole seasoning, such as Tony Chachere's
1/8 teaspoon cayenne pepper, or more to taste
1 12-ounce package crawfish tail meat, thawed and drained
Kosher salt, to taste
Crusty bread and Louisiana-style hot sauce, for serving

1. In a medium skillet, melt the butter over medium heat. Add onions and bell pepper and cook until softened, about 8 minutes. Add garlic and sauté for another minute.
2. Stir in the cream cheese, mayonnaise, creole seasoning, and cayenne; whisk until smooth. Reduce heat to low. Add the crawfish tail meat and simmer, stirring occasionally, for 10 minutes. Season with salt to taste. Serve immediately with toasted bread slices and hot sauce. Garnish with the green tops of the onions, if desired.

FULL RECIPES

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