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.

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