Fleurty Spinach Artichoke and Crawfish Dip

By McVips

Ingredients

• Christy Coleman Spinach, Artichoke and Crawfish Dip
• 2 boxes frozen chopped spinach, cooked and drained
• 1 large jar marinated artichoke quarters
• 1 stick real butter
• 1 onion chopped
• 8 oz philly cream cheese
• 10 oz Monterey Jack
• ½ carton sour cream
• 4 oz parmesan cheese
• ½ pound crawfish tails
• dash Cajun seasoning, and Worcestershire sauce

Preparation

Step 1

Sauté onion in butter till tender. Add spinach and drained artichoke hearts. Add cheeses stir and let cheese melt. Add sour cream and crawfish tails.
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