Hot Crawfish Dip

Looking for a unique dip to serve to a crowd? This Hot Crawfish Dip is hearty, gooey and slightly spicy! Studded with bite-sized crawfish tails, this creamy dip is satisfying and great for sharing for any occasion.

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 357kcal

Ingredients

¼ cup unsalted butter
1 large yellow onion diced (2 cups diced or 340g)
½ large green bell pepper diced (¾ cup diced or 100g)
½ teaspoon kosher salt
2 garlic cloves minced
½ teaspoon kosher salt
16 oz. defrosted crawfish tails (1 lb.)
½ teaspoon Creole seasoning
8 oz. cream cheese softened
¾ cup grated parmesan cheese (80g)
½ cup panko breadcrumbs
1 green onion diced

Instructions

Preheat the oven to 425°F.
Melt the butter in a large saucepan over medium heat.
Add the diced onion, bell pepper and garlic. Season with salt.
Cook for 5-7 minutes, or until translucent and softened.
Add the garlic. Stir it into the other veggies, and cook until fragrant, about 1 minute.
Lower heat to low.
Add the crawfish tails and the crawfish fat (the liquid in the packaging.) Stir until combined.
Measure in the cream cheese and parmesan, stirring until both have melted.
Transfer the dip to the prepared casserole dish, and top with panko.
Bake until golden brown and bubbly, about 10-15 minutes.
Garnish with chopped green onion.
Serve warm with your favorite dippers and enjoy.

Notes

Do not discard the liquid from the crawfish packaging, as that is the crawfish fat and important for flavor.

This dip can be served without the panko and baking, though we really like the extra crunch this gives the final dish.

How to store: Store leftovers in an airtight food storage container for 3-4 days. Reheat in the microwave in 30-second bursts until warmed through.

How to make ahead of time: Make the dip up until the point where it bakes. Transfer the dip into the casserole dish, and cover with plastic wrap. Refrigerate for up to 2 days. Before serving, top with panko and then bake until golden brown and gooey.

Nutrition