Cheesy, Delicious Smoked Crawfish Dip | Heath Riles BBQ

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well

Smoke 2 blocks of cream cheese on a Traeger Ironwood XL at 275°F for about 1.5 hours.

Melt 1/2 stick of butter in a preheated Yeti cast iron skillet on the grill.

Add 1 pint of Holy Trinity (diced bell pepper, celery, and onions) to the melted butter and sauté until softened, about 30 minutes.

Stir in 1 pound of crawfish tails and 1 can of Hatch Green Chili Rotel, mixing well.

Add a dash of Killer Hogs hot sauce and fold in the smoked cream cheese and 1/2 block of Velveeta cheese.

Stir until smooth and let cook for an additional 20-30 minutes until bubbly and golden.

Top with shredded Parmesan cheese and a drizzle of Cajun Creole garlic butter, then close the grill lid to melt the cheese.

Let cool slightly before serving, optionally garnished with fresh Pico de Gallo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens