Hot Crawfish Dip

By ROBandSEAN

Photo: Jennifer Davick; Styling: Amy Burke Massey















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

• 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

Preparation

Step 1

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.