Crawfish Dip

Crawfish Dip is a creamy, cheesy crawfish dip with a little spice! Serve this on sliced baguettes at your next party or for a delicious date night at home!

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!

I had to get some crawfish to make this dip to celebrate! It’s creamy, cheesy, and delicious. It has just enough spice without being too spicy. It’s perfect for a party or New Years Eve!

Ingredients

• Butter
• Green onions
• Red bell pepper – you can use any color bell pepper if you don’t like red.
• Garlic
• Cooked crawfish tails – you can find crawfish tails in the frozen seafood section of most large grocery stores
• Creole seasoning – use your favorite one.
• Cream cheese
• Parmesan cheese
• Sliced baguette – this is for serving. You can toast them or leave them untoasted. You can also use your favorite cracker or even plain potato chips.

Instructions

• Cook veggies. 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 cook about 30 seconds.
• Add crawfish. Add crawfish tails and cook about 5 minutes.
• Combine everything. Lower heat to low and add creole seasoning, cream cheese, and half of the Parmesan cheese; stir until cheeses are melted.
• Bake. Transfer to a casserole dish and top with remaining cheese. Bake about 15 minutes, or until bubbly. Serve hot.

How Long Is It Good For?

Crawfish Dip will be good in the fridge for up to 3 days. Make sure to store it in an airtight container.

You can reheat in the microwave or oven when you are ready to serve.

What To Serve with Crawfish Dip

• Fresh sliced baguette – you can toast the baguette slices or leave them untoasted.
• Crackers – I like to use triscuits. I think any heartier cracker is delicious with this dip. I don’t recommend a buttery cracker (like Ritz) because the dip itself is already pretty buttery and rich.
• Plain potato chips – I suggest either the kettle cooked chips or ruffles since they are sturdier than regular potato chips.
• Fresh vegetables – such as baby carrots, celery sticks, or sliced cucumbers.

More Dip Recipes

• Jalapeno Popper Dip
• Chicken Burrito Dip
• Instant Pot Buffalo Chicken Dip
• Hatch Chile Cheese Dip
• Cheesy Sausage and Spinach Dip

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