Crawfish Dip or Shrimp Dip
This dip is so easy to make and the folks that have tried love it. Now like I said in the beginning, you can substitute Shrimp if you don’t care for Crawfish. That will work just fine.
Ingredients
- 3 Tbsp. salted butter
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 small yellow onion diced (about 1 cup)
- 1/2 cup diced celery
- 3 garlic cloves chopped
- 1 jalapeño chile diced
- 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1 lb. frozen peeled crawfish tails thawed according to package directions or 1 lb of fresh shrimp(it will take 2 lbs with heads on to get 1 lb of shrimp meat)
- 2 - 8 oz. Packages of cream cheese softened
- 1 cup grated sharp Cheddar cheese about 4oz.I use Tillamook sharp white cheddar
- 1- pound of Velveeta Cheese
- 1/4 cup heavy whipping cream
- 2 Tbsp. Creole mustard
- 1 Tbsp. Worcestershire sauce
- 2 tsp. hot sauce
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. chopped fresh flat-leaf parsley
- 1 cup green onion chopped
- Crackers toasted baguette slices
Instructions
- Cook bell pepper, onion, celery jalapeno, and seasonings: Melt butter in a large sauté pan or skillet over medium. Add bell pepper, onion, celery, garlic, jalapeño, salt, and black pepper, and cook 6 minutes. Add paprika and cayenne pepper, and cook 1 more minute.
- Add ingredients to slow cooker: Place crawfish, cream cheese, Cheddar cheese, Velveeta and cream in a 6-quart slow cooker. Stir in bell pepper mixture, Creole mustard, Worcestershire sauce, and hot sauce.
- Cook dip: Cover and cook on HIGH 45 minutes. Reduce heat to WARM. Stir in lemon juice, parsley and green onion; serve with crackers or toasted baguette slices.
Video
Notes
Based on recipe by Southern Living Test Kitchen