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Crawfish Spinach Dip Recipe

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This recipe for Crawfish Spinach Dip, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Harriet Duhe' Melancon
Added: Thursday, January 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz.) pkg. frozen chopped spinach
1 medium onion, chopped
3 cloves garlic, pressed
1/2 tsp salt
1/4 tsp black pepper
3 dashes worchestershire sauce
1 (12 oz.) can evaporated milk
1 tsp. all-purpose flour
1 lb. Velveeta cheese, cubed, divided
1 (10 oz) can Rotel tomatoes, drained
1 lb. crawfish tails
dash of pepper, more if desired!

Directions:
Directions:
Cook spinach according to package directions. Drain and set aside. In a large saucepan, saute onions & garlic in butter on medium-high heat until soft, but not browned. Add garlic powder, salt, pepper and worcestershire sauce. Stir to combine. Add evaporated milk and flour. Lower heat to medium-low and add half of the Velveeta and half of mozzarella. Stir until almost melted. Add drained Rotel, spinach and crawfish and stir until blended. Add the remaining cheese and keep stirring until melted on low heat. If you want a spicier dip, add a few dashes of red pepper. Taste between each dash, so the dip won't be too hot.
Serve with toasted pitas or tortilla chips in chafing dish or slow cooker.

Number Of Servings:
Number Of Servings:
plenty
Preparation Time:
Preparation Time:
20 mins.
Personal Notes:
Personal Notes:
This a good twist on the spinach and artichoke dip everyone loves, leaving the artichokes out and adding the crawfish just makes it a lil more cajun!

 

 

 

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