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Crawfish dip Recipe

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

Contributor:  
Contributor:  
Jim Taylor
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion chopped
1 bell pepper chopped
4-5 green onions chopped
1/2 tsp. granulated garlic or 3 cloves of fresh garlic minced or both if you like garlic
1 tablespoon fresh chopped parsley
Fresh ground black pepper to taste
6-8 drops of your favorite hotsauce
Cajun seasoning of your choice to taste.
1 lb. of thawed crawfish tails from your last crawfish boil rough chopped
8 oz. Philadelphia cream cheese
1 stick real butter not margarine

Directions:
Directions:
In a large saucepan saute onion and pepper until soft. Add everthing else except cream cheese and cook stirring frequently for about 10 minutes. Cut cheese in about 8 chunks and add. Fold mixture to allow cheese to blend in well. Taste and add seasoning as needed.

Number Of Servings:
Number Of Servings:
Plenty
Preparation Time:
Preparation Time:
How ever long it takes
Personal Notes:
Personal Notes:
Peeling crawfish can be a long and monotonous task after a boil but it is well worth it for recipes like this one and crawfish etouffee.

 

 

 

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