Ingredients
1/2
cup butter
1
bunch green onions, sliced (about 1 cup)
1
small green bell pepper, finely chopped
1
package (1 lb) frozen cooked peeled crawfish tails, thawed, undrained
2
cloves garlic, finely chopped
1
jar (4 oz) diced pimientos, drained
2
teaspoons Creole seasoning
1
package (8 oz) cream cheese, cut into cubes
Chopped fresh Italian (flat-leaf) parsley, if desired
Additional sliced green onions, if desired
Toasted baguette slices, if desired
Preparation
In large saucepan, melt butter over medium heat. Add 1 cup onions and the bell pepper; cook 8 minutes, stirring occasionally, until bell pepper is tender. Stir in crawfish, garlic, pimientos and Creole seasoning; cook 10 minutes, stirring occasionally.
Reduce heat to low. Add cream cheese; cook and stir until mixture is smooth and bubbly.
Spoon dip into serving bowl. Garnish with parsley and additional onions. Serve hot with baguette slices.
