Hot Crawfish Dip

Ingredients

• 1/2 cup butter
• 1 bunch green onions, sliced (about 1 cup)
• 1 small green bell pepper, finely chopped
• 1 package (1 lb) frozen cooked peeled crawfish tails, thawed, undrained
• 2 cloves garlic, finely chopped
• 1 jar (4 oz) diced pimientos, drained
• 2 teaspoons Creole seasoning
• 1 package (8 oz) cream cheese, cut into cubes
• Chopped fresh Italian (flat-leaf) parsley, if desired
• Additional sliced green onions, if desired
• Toasted baguette slices, if desired

Directions

1. In large saucepan, melt butter over medium heat. Add 1 cup onions and the bell pepper; cook 8 minutes, stirring occasionally, until bell pepper is tender. Stir in crawfish, garlic, pimientos and Creole seasoning; cook 10 minutes, stirring occasionally.
2. Reduce heat to low. Add cream cheese; cook and stir until mixture is smooth and bubbly.
3. Spoon dip into serving bowl. Garnish with parsley and additional onions. Serve hot with baguette slices.