This creamy, cheesy Crawfish Spinach Dip packed with crawfish tails will become one of your go-to appetizers.
Crawfish Spinach Dip
Makes 8 to 10 servings
Ingredients
- ¼ cup unsalted butter
- 1 cup sliced green onion (white part only)
- 1 teaspoon finely chopped garlic
- 1 pound cooked crawfish tails, rinsed and drained
- 2 teaspoons Creole seasoning
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1 (10.5-ounce) can cream of celery soup
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10-ounce) can tomatoes with green chiles, drained
- 1 (8-ounce) block Monterey Jack cheese, shredded
- 1 (8-ounce) container sour cream
- ½ cup sliced green onion (green part only)
- Toasted bread, to serve
- Garnish: sliced green onion
Instructions
- Position oven rack in center of oven. Preheat oven to broil.
- In a 10-inch cast-iron skillet, melt butter over medium heat. Add white part of green onion and garlic; cook, stirring occasionally, until softened, about 4 minutes. Add crawfish and Creole seasoning; cook, stirring occasionally, for 2 minutes. Add spinach, soups, and tomatoes; cook, stirring occasionally, until hot and bubbly, about 10 minutes. Remove from heat, and stir in three-fourths of cheese, sour cream, and green part of green onion. Top with remaining cheese.
- Broil until golden brown and bubbly, 3 to 5 minutes. Serve with toasted bread, and garnish with green onion, if desired.
