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
  1. Position oven rack in center of oven. Preheat oven to broil.
  2. 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.
  3. Broil until golden brown and bubbly, 3 to 5 minutes. Serve with toasted bread, and garnish with green onion, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-spinach-dip/