Hot Crawfish Dip Recipe 4

HOT BAKED CRAWFISH DIP

Steps:

• Preheat oven to 350 degrees F.
• Combine the cream cheese, ¾ cup Parmesan cheese, mayonnaise, dried mustard, green onions, garlic, shrimp boil and Worcestershire sauce in a medium mixing bowl. Whisk ingredients together until combined.
• Gently fold in the crawfish tail meat.
• Season with salt and pepper.
• Spread the crawfish mixture into a small baking dish or pie plate.
• Bake for 20 minutes. Top dip with remaining ¼ cup of Parmesan cheese and bake until cheese is melted and bubbly, about 10 minutes more.
• Serve hot spread on crackers or crostini.

HOT CRAWFISH DIP RECIPE - (4/5)

Steps:

• In a large heavy skillet or pot, melt butter over medium heat; add green onions, bell pepper, and garlic and saute until tender, stirring so they don't brown. Stir in thawed crawfish, drained pimientos, and creole seasoning and cook about 10 minutes. There will be some liquid left and that's fine. Reduce heat to low, stir in the cream cheese until smooth and just beginning to bubble. Transfer to a serving dish and serve hot on buttered and toasted French bread rounds.

HOT CRAWFISH DIP

Steps:

• In large saucepan, melt butter over medium heat. Add 1 cup onions and the bell pepper; cook 8 minutes, stirring occasionally, until bell pepper is tender. Stir in crawfish, garlic, pimientos and Creole seasoning; cook 10 minutes, stirring occasionally.
• Reduce heat to low. Add cream cheese; cook and stir until mixture is smooth and bubbly.
• Spoon dip into serving bowl. Garnish with parsley and additional onions. Serve hot with baguette slices.

HOT CRAWFISH DIP

Steps:

• 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.
• Garnish with green onion slices or chopped parsley.
• Serve with toasted French bread slices.

HOT CREOLE SHRIMP DIP

Steps:

• In a Dutch oven, melt butter over medium heat. Add green onions and green pepper; cook and stir until tender, 3-4 minutes. Add shrimp, pimientos, garlic and Creole seasoning. Cook and stir until heated through. , Stir in cream cheese until melted; sprinkle with parsley. Serve with baguette slices or crackers.

HOT CRAWFISH DIP RECIPE - (3.9/5)

Steps:

• Saute onions, bell pepper and garlic in butter. When tender add crawfish, pimiento and seasoning. Cook about 10 minutes then add cream cheese over low fire. When mixed and smooth and bubbly it's ready to serve. Put a spoonful on a piece of French Bread and enjoy!

BAKED CRAWFISH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crawfish tails, cream cheese, sour cream, green onions, garlic, mustard, and crab boil seasoning in a large mixing bowl. Mix with an electric hand mixer until the consistency is nice and creamy.
• Place mixture in an oven-safe dish. Sprinkle bread crumbs on top of the mixture.
• Bake in the preheated oven until the top is lightly browned, about 20 minutes.

CRAWFISH DIP

Steps:

• Heat butter in a large pot over medium heat. Stir in green onions, and cook briefly. Add parsley and crawfish, and simmer about 7 minutes, stirring frequently. Stir in flour to coat crawfish.
• In a small bowl, mix together egg yolks and evaporated milk. Stir into crawfish, and reduce heat to medium-low. Gradually add cheese cubes, stirring continuously until the cheese has melted. Season with salt, pepper, and hot pepper sauce. Remove from heat, and bring to room temperature before serving.