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Crawfish, Spinach and Artichoke Dip

Chef Kenneth Temple says 1/2 cup crawfish is the amount he likes to use in this dip, to balance the spinach, artichokes and cheeses. You may substitue chopped shrimp if you wish. Or, if you omit the seafood altogether, artichoke and spinach is a classic, lesser-known New Orleans flavor pairing.


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