Your Mardi Gras celebration will center around the dining room table when you serve this delicious dip.
Photo by Gina Moore
MAKES ABOUT 2½ CUPS
8 tablespoons unsalted butter (1 4-ounce stick)
1 cup chopped scallions
1 small green bell pepper, chopped
1 serrano pepper, minced (optional)
1 16-ounce package frozen crawfish tail meat, thawed and drained
2 cloves garlic, minced
1 4-ounce jar pimentos, drained and diced
2 teaspoons Creole or Cajun spice
1 8-ounce package cream cheese, cubed
Additional sliced scallions, for garnish
In a large saucepan or skillet over medium heat, melt butter. Add onions and peppers, and cook until peppers are tender, about 5–7 minutes. Add crawfish, garlic, pimentos and seasoning. Stir and cook 10 minutes, until all liquid is cooked out. Reduce heat to low and add cream cheese. Cook and stir until smooth and bubbly. Spoon into a serving dish and garnish with additional chopped scallions. Serve warm with toasted crusty bread.
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