Hot Baked Crawfish Dip

This is one of those dips that adds an extra something to your party table!  No boring onion dips here! 

For this recipe, well, any recipe really, search out wild caught Louisiana crawfish!  Do you really want to eat farm raised crawfish from a foreign country?  I don't think so.  You'll probably pay a little extra for Louisiana crawfish, but it's so very worth the expense.

8 oz. cream cheese, softened

1 cup Parmesan cheese, divided 
¼ cup mayonnaise (I recommend Duke's)
1 t. dried mustard
2 green onions, white and green parts, chopped

1/4 cup diced green bell pepper
2 cloves garlic, pressed
1 t. Zatarain's crab and shrimp boil

1 t. Worcestershire sauce
12 oz. cooked crawfish tail meat

chopped fresh parsley

Crackers or crostini

Preheat oven to 350 degrees F.

Combine the cream cheese, ¾ cup Parmesan cheese, mayonnaise, dried mustard, green onions, bell pepper, garlic , shrimp boil and Worcestershire sauce in a medium mixing bowl. Whisk ingredients together until combined.

Gently fold in the crawfish tail meat and chopped parsley.

Season with salt and pepper. Spread the crawfish mixture into a greased small baking dish or pie plate.

Bake for 20 minutes. Top dip with remaining ¼ cup of Parmesan cheese and bake until cheese is melted and bubbly, about 10 minutes more.  Top with sliced green onion or chopped parsley, if desired.

Serve hot spread on crackers or crostini.

Adapted from Cooking Bride.

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