Crawfish Dip
Ingredients
4 tablespoons butter
6 green onions, sliced
1 small green bell pepper, finely diced
2 cloves garlic, minced
1 (4 oz) jar diced pimentos, drained
1 pound cooked crawfish tails
2 teaspoons creole seasoning
1 8-ounce block cream cheese
1/2 cup Parmesan cheese, divided
Toasted baguette slices, for serving
Directions
Preheat oven to 350F.
Melt butter over medium heat in a large skillet. Add green onions and green bell pepper. Cook, stirring occasionally, until peppers are tender.
Add garlic and crawfish tails and cook about 5 minutes. Lower heat to low and add pimientos, creole seasoning, cream cheese, and half of the Parmesan cheese; stir until cheeses are melted.
Transfer to a casserole dish and top with remaining cheese.
Bake about 15 minutes, or until bubbly. Serve hot.
