"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Crawfish Spinach Dip Recipe

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This recipe for Crawfish Spinach Dip, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allie Bourgeois
Added: Wednesday, April 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz.) pkg. frozen chopped spinach
1 medium onion, chopped
3 cloves garlic, pressed
½ tsp. Garlic powder
¼ tsp. salt
¼ tsp. black pepper
3 dashes Worcestershire sauce
1 (12 oz.) can evaporated milk
1 tsp. all-purpose flour
1 lb. Velveeta cheese, cubed, divided
8 ozs. Mozzarella cheese, grated, divided
1 (10 oz.) cam Ro-tel tomatoes, drained
1 (4 oz.) cam mushrooms, drained
1 lb. crawfish tails, washed and drained
Dash of red pepper, more if desired

Directions:
Directions:
Cook spinach according to package directions. Drain and set aside.
In a large saucepan, sauté’ the onion and 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 the mozzarella. Stir until almost melted.
Add drained Ro-tel tomatoes, spinach, mushrooms, and crawfish and stir until blended. Add the remaining cheese and keep stirring until melted, on low. 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
Personal Notes:
Personal Notes:
I don’t put the mushrooms in my dip because I don’t like them but I guess it would be good for you if you like them. Also I put a lil Tony’s in mine, I like spice!

Enjoy!

 

 

 

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