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Louisiana Swamp Dip Recipe

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This recipe for Louisiana Swamp Dip is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Stick butter
2-3 cloves of garlic/minced
˝ Cup green onions/ diced
1 small onion/ diced
1 pound of Crawfish tail meat*
10 oz. frozen chopped spinach
8 oz. cream cheese/softened
2 teaspoons of Creole spice (Tony's)
2 dashes of hot sauce (or more if you like it hot)
8 oz. shredded pepper jack cheese
1/4 cup shredded parmesan cheese
Directions:
Directions:
Preheat oven to 350 degrees. Prepare casserole dish by lightly buttering sides and bottom. In a skillet over medium heat, sauté green onions, white onion and garlic in butter until tender. Stir in crawfish tails and cook over medium heat for 2-3 minutes. Remove from heat.

Cook spinach according to package directions, drain and place in mixing bowl. Add crawfish mixture, cream cheese, hot sauce, pepper jack cheese and spice. Stir well and spread into the prepared casserole dish. Sprinkle with Parmesan cheese and bake for 30 minutes or until cheese in light brown.

Serve with French Baguette bread slices, crisp style chips or as a topping for your favorite grilled chicken or steak.

* Substitute small peeled/deveined shrimp or crab meat for crawfish.
Personal Notes:
Personal Notes:
This recipe was given to me as a trade with a Houston Livestock Show and Rodeo member Jim Minton who wanted my sopapilla cheese cake recipe which was really my sister's, Nikki Paul. I had served the cheesecake dessert for the Safety Committee for lunch and this man would not let up on me giving him my recipe so he had to give me a recipe in return.

 

 

 

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