Louisiana Hot Crawfish Dip

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

Thaw 1 lb of frozen crawfish tails and clean them.

Preheat the oven to 350°F.

In a food processor, combine the thawed crawfish, 1/2 cup mayonnaise, 8 oz of room temperature Philadelphia cream cheese, and 1 cup of grated Parmesan cheese.

Add 4 tablespoons of chopped green onions, 2 teaspoons of Cajun seasoning, 2 teaspoons of Worcestershire sauce, 2 teaspoons of lemon juice, 2 minced garlic cloves, and 2 teaspoons of Louisiana hot sauce to the food processor.

Pulse the mixture until well incorporated, ensuring no chunks of cream cheese remain.

Transfer the mixture to a 2-quart baking dish and spread it evenly.

Bake in the preheated oven for 30 to 40 minutes until bubbly and brown.

In the last 10 minutes of baking, sprinkle grated Parmesan cheese on top for added flavor.

Remove the dip from the oven and check for doneness, ensuring it is nice and bubbly.

If the Parmesan cheese forms a solid layer on top, peel it off before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens