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Crawfish Dip


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  • 1/2 cup butter
  • 1 bunch green onions sliced (1 cup)
  • 1 small green bell pepper, diced
  • 1 (1 lb.) packaged frozen cooked, peeled crawfish tails
  • (thawed and undrained)
  • 2 garlic cloves, minced
  • 1 (4 oz.) jar diced pimento, drained
  • 2 tsp. creolel seasoning
  • 1 (8 oz) package cream cheese, softened
  • French bread baguette slices
  • Garnished: sliced green onion, chopped flat leaf parsley


Servings 8


Step 1

Melt butter in 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.

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