"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Crawfish Spinach Dip Recipe

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This recipe for Crawfish Spinach Dip, by , is from Bless Your Heart, 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!

Harriet Duhe' Melancon


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.) can Ro-tel tomatoes, drained
1 (4 oz.) can mushrooms, drained
1 lb. crawfish tails
Dash of red pepper, more if desired

1. Cook spinach according to package directions. Drain well and set aside.
2. 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.
3. 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.
4. Add drain 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 dashed of red pepper. Taste between each dash, so the dip won’t be too hot.
5. Serve with toasted pitas or tortilla chips in chafing dish or slow-cooker.

Preparation Time:
Preparation Time:
20 mins




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