Creamy dip featuring crawfish tails, tangy cheese, and bold Cajun spices, great for sharing.
# Components:
→ Seafood
01 - 1 pound cooked crawfish tails, chopped and shells removed
→ Dairy
02 - 8 ounces cream cheese, softened
03 - 1 cup sour cream
04 - 1 cup shredded Monterey Jack cheese
05 - 2 tablespoons unsalted butter
→ Vegetables and Aromatics
06 - 1/2 cup bell pepper, finely diced
07 - 1/2 cup celery, finely diced
08 - 1/2 cup yellow onion, finely diced
09 - 2 cloves garlic, minced
10 - 2 green onions, sliced
→ Spices and Seasonings
11 - 2 teaspoons Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon cayenne pepper
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/4 teaspoon salt
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon Worcestershire sauce
18 - 1 teaspoon hot sauce
→ Serving
19 - Crackers, toasted baguette slices, or tortilla chips
# Directions:
01 - Preheat oven to 375 degrees Fahrenheit.
02 - Melt butter in a large skillet over medium heat. Add diced onion, celery, and bell pepper. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir crawfish tails, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper into the skillet. Cook for 2 to 3 minutes until aromatics are fully integrated. Remove from heat.
04 - In a large mixing bowl, combine softened cream cheese, sour cream, shredded Monterey Jack cheese, lemon juice, Worcestershire sauce, and hot sauce. Stir until smooth and uniform.
05 - Fold the cooked crawfish mixture into the cream cheese mixture using a spatula until fully combined with no visible streaks.
06 - Transfer the dip mixture to a 1-quart oven-safe baking dish and spread evenly across the bottom.
07 - Bake for 12 to 15 minutes until the dip is bubbling at the edges and lightly golden on top.
08 - Remove from oven and allow to cool for 2 minutes. Garnish with sliced green onions. Serve warm with crackers, toasted baguette slices, or tortilla chips.
