"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Allie Bourgeois


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

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:
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!





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