Crawfish Spinach Dip Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
Servings:plenty |
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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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