Creamy dip with crawfish tails, cream cheese, peppers, and Cajun spices, ideal for crowd-pleasing gatherings.
# What You'll Need:
→ Seafood
01 - 1 pound cooked crawfish tails, chopped, thawed if frozen with shells removed
→ Dairy
02 - 8 ounces cream cheese, softened
03 - 1 cup sour cream
04 - 1 cup shredded Monterey Jack cheese
→ Vegetables and Aromatics
05 - 1/2 cup bell pepper, finely diced, red or green
06 - 1/2 cup celery, finely diced
07 - 1/2 cup yellow onion, finely diced
08 - 2 cloves garlic, minced
09 - 2 green onions, sliced for garnish
→ Spices and Seasonings
10 - 2 teaspoons Cajun seasoning
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon cayenne pepper, optional for extra heat
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon salt, or to taste
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon Worcestershire sauce
17 - 1 teaspoon hot sauce, optional
→ Other
18 - 2 tablespoons unsalted butter
19 - Crackers, toasted baguette slices, or tortilla chips for serving
# How to Make It:
01 - Set oven to 375 degrees Fahrenheit
02 - Melt butter in a large skillet over medium heat. Add onion, celery, and bell pepper. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 additional minute
03 - Stir in chopped crawfish tails, Cajun seasoning, smoked paprika, cayenne pepper if using, salt, and black pepper. Cook for 2 to 3 minutes until fragrant. Remove from heat
04 - In a large bowl, combine softened cream cheese, sour cream, shredded Monterey Jack cheese, lemon juice, Worcestershire sauce, and hot sauce if using. Mix until smooth
05 - Fold the crawfish mixture into the cream cheese mixture until thoroughly combined
06 - Pour the dip into an oven-safe baking dish approximately 1 quart in capacity and spread evenly
07 - Bake for 12 to 15 minutes until the dip is bubbling and lightly golden on top
08 - Remove from oven and allow to cool slightly. Garnish with sliced green onions. Serve warm with crackers, toasted baguette slices, or tortilla chips
