Creamy and spicy dip with crawfish tails, cream cheese, and Cajun seasonings, perfect for sharing.
# Ingredient List:
→ Seafood
01 - 1 pound cooked crawfish tails, chopped and shells removed
→ Dairy
02 - 8 ounces cream cheese, softened
03 - 1 cup sour cream
04 - 1 cup shredded Monterey Jack cheese
05 - 2 tablespoons unsalted butter
→ Vegetables and Aromatics
06 - 1/2 cup bell pepper, finely diced
07 - 1/2 cup celery, finely diced
08 - 1/2 cup yellow onion, finely diced
09 - 2 cloves garlic, minced
10 - 2 green onions, sliced
→ Spices and Seasonings
11 - 2 teaspoons Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon cayenne pepper
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/4 teaspoon salt
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon Worcestershire sauce
18 - 1 teaspoon hot sauce
→ Serving
19 - Crackers, toasted baguette slices, or tortilla chips for serving
# Steps:
01 - Preheat oven to 375 degrees Fahrenheit
02 - In a large skillet over medium heat, melt butter. Add onion, celery, and bell pepper. Sauté for 4 to 5 minutes until vegetables are softened. Add minced garlic and cook for 1 additional minute
03 - Stir in crawfish tails, Cajun seasoning, paprika, cayenne pepper, salt, and black pepper. Cook for 2 to 3 minutes until fragrant. Remove from heat
04 - In a large bowl, combine cream cheese, sour cream, Monterey Jack cheese, lemon juice, Worcestershire sauce, and hot sauce. Mix until smooth and well incorporated
05 - Fold the crawfish mixture into the cream cheese mixture until well combined and evenly distributed
06 - Transfer the combined dip to an oven-safe baking dish approximately 1 quart in capacity and spread evenly
07 - Bake for 12 to 15 minutes, or until the dip is bubbling and lightly golden on top
08 - Remove from oven and let cool slightly. Garnish with sliced green onions. Serve warm with crackers, baguette slices, or tortilla chips
