Hot Baked Crawfish Dip
by Lisa Bynum, from the April/May 2019 issue of Eat Drink Mississippi
8 ounces cream cheese, softened
1 cup Parmesan cheese divided
1/4 cup mayonnaise
1 teaspoon dried mustard
2 green onions, white and green parts chopped
1 clove garlic, pressed
1/2 teaspoon shrimp boil
1/2 teaspoon Worcestershire sauce
8 ounces cooked crawfish tail meat
Crackers or crostini
Preheat oven to 350 degrees F.
Combine the cream cheese, 3/4 cup Parmesan cheese, mayonnaise, dried mustard, green onions, garlic, shrimp boil and Worcestershire sauce in a medium mixing bowl. Whisk ingredients together until combined.
Gently fold in the crawfish tail meat. Season with salt and pepper.
Spread the crawfish mixture into a small baking dish or pie plate.
Bake for 20 minutes. Top dip with remaining 1/4 cup of Parmesan cheese and bake until cheese is melted and bubbly, about 10 minutes more.
Serve hot spread on crackers or crostini.