The grocery store by my house has officially put out the fresh crawfish.
It’s spring, guys!
It’s time to get out the cute sundresses and start getting excited about beach trips!
Aaaaaand it means spring and summer entertaining! I love entertaining this time of year! Summer foods are so fun and colorful and summer drinks are always light and delicious!
In spring and summer, I love anything with bubbles, especially VOVETI Prosecco.
Have you tried it? It’s so perfect.
VOVETI is the chic, modern Italian prosecco that is both upscale AND affordable which makes it perfect for entertaining or pairing with your favorite snacks! A really cool thing about VOVETI is that is it a high-quality, craft Prosecco – only 15,000 cases are produced a year!
Prosecco pairs well with pretty much anything. I mean, cheese, fruit, fried food, fish, Thai food… seriously, it’s all good with Prosecco.
So I made this cheesy and delicious Crawfish Dip to go with it!
I made the most epic gumbo dip for Christmas Eve this past year and have thought about it at least once a week since then.
I know, I have a problem.
Anyway, I had used shrimp in that dip and like I said, the crawfish is out at my store! So I decided to use crawfish instead this time. I did, however, stroll right past those live crawfish and went for already cooked crawfish tails because I wanted this appetizer to be quick and easy! It comes together in no time so it’s perfect for maybe a Friday night happy hour with a glass of VOVETI Prosecco.
That sounds like a good night, right?
I’m into it.
For more information on VOVETI Prosecco or for more pairing ideas, be sure to check out their website!
Make sure you follow me around the internet!
- 2 tablespoons butter
- 6 green onions sliced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 pound cooked crawfish tails
- 2 teaspoons creole seasoning
- 1 8-ounce block cream cheese
- 1/2 cup Parmesan cheese divided
- sliced baguette for serving
Preheat oven to 350F.
Melt butter over medium heat in a large skillet. Add green onions and red bell pepper. Cook, stirring occasionally, until peppers are tender. Add garlic and crawfish tails and cook about 5 minutes. Lower heat to low and add creole seasoning, cream cheese, and half of the Parmesan cheese; stir until cheeses are melted.
Transfer to a casserole dish and top with remaining cheese.
Bake about 15 minutes, or until bubbly. Serve hot.
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