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Hot Crawfish Dip

  • 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
  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.

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