Cheese Dip With Crawfish Recipes

CRAWFISH QUESO DIP RECIPE

Steps:

• Instructions Preheat the oven to 350, spray a 2-quart baking dish with non-stick cooking spray and set aside. In a medium-sized pan, melt the butter over medium heat. Once melted, add the onions, bell pepper, and garlic and cook until the vegetables are translucent and wilted. Add the salt, pepper and creole seasoning. Add the crawfish; cook for 2 minutes longer. In a large bowl combine the Monterey Jack, cream cheese, and green onions; mix well. Add the crawfish mixture to the cheese mixture, combine well. Pour the entire contents into the prepared baking dish. Sprinkle the top of the baking dish with a bit more cheese. Bake until the mixture is bubbly and beginning to brown on top, about 25 minutes. Switch the oven to medium heat BROIL, watch closely, and remove as the top of the dip becomes golden brown. Top with chopped green onions and serve immediately.

EASY CHEESY CRAWFISH DIP

Steps:

• Place the processed cheese and 1 teaspoon of cream of mushroom soup into a slow cooker. Turn the slow cooker to High and set aside.
• Melt half of the butter in a large skillet over medium heat. Stir in the onion and green pepper; cook and stir until the onion has softened and turned translucent, about 10 minutes. Scrape the onion mixture into a bowl and set aside. Melt the remaining butter in the skillet along with the garlic. Once the garlic begins to sizzle and is aromatic, add the crawfish tails, and season with cayenne pepper, salt and pepper. Cook and stir until the crawfish is hot, then stir into the onion and pepper mixture.
• Place the crawfish mixture into a food processor, and process until the mixture is finely ground, or to your desired consistency. Stir the crawfish mixture into the slow cooker along with the can of diced tomatoes. Cover, and continue to cook 45 minutes, stirring occasionally. Once hot, set the slow cooker to Low until ready to serve.

CRAWFISH QUESO

Steps:

• Heat milk on low-medium heat for 4-5 minutes. Preheat oven to 350°.
• Add the cubed Velveeta cheese into the milk slowly and stir. Cook on low-medium heat until fully combined. Remove from heat.
• Season the crawfish tails with the Cajun seasoning and cook on medium heat in non-stick skillet for 7 minutes. Repeat this step for the andouille sausage.
• Add the Rotel, crawfish, and sausage to the cheese mixture and stir thoroughly.
• Transfer to an oven-safe dish, pan, or pot. Top with shredded cheese. Then bake in 350 degree oven for 4-5 minutes, until cheese is melted.
• Take out of the oven and let cool slightly. Serve hot.

MOMMA'S FAMOUS CRAWFISH DIP

Steps:

• 1. saute butter,garlic and bell pepper in medium saucepan 5 min
• 2. add heavy cream and crawfish tails until boiling.
• 3. stir in whole bag of shredded cheese and seasonings. cook 5 minutes or until cheese is melted Dip your favorite bread or crackers for a perfect party or football get together!

CRAWFISH QUESO

Steps:

• In a medium saucepan, heat oil over medium-high heat; add onion and minced jalapeños, and cook until tender, about 10 minutes. Add garlic and Cajun seasoning; cook for 1 minute. Reduce heat to medium-low; add crawfish, cheese dip, green chiles, milk, hot sauce, and vinegar. Cook, stirring occasionally, until cheese dip is melted, 10 to 15 minutes. Garnish with diced jalapeño and crawfish, if desired.

HOT CRAWFISH DIP

Steps:

• 1. Saute the green onions and parsley in the butter for a few minutes. Cube the cream cheese and Velveeta cheese for easier melting and add along with the worchesterschire sauce, lemon zest and juice. When cheese is just about halfway through melting add the crawfish so it can heat through.
• 2. When the cheeses have melted remove from heat and serve hot with crackers or chips or toast rounds.
• 3. This is also excellent on thin slices of French bread that have been brushed on one side with olive oil or butter and lightly dusted with Italian herbs and grated parmesan and toasted in the oven. My favorite !! They are easy enough to make but we in South Louisiana are fortunate to be able to buy them in the grocery stores.

CRAWFISH QUESO

Steps:

• Melt butter in a large skillet. Add onion and andouille sausage and cook 3 to 4 minutes.
• Add crawfish, diced tomatoes, Creole seasoning and garlic. Cook 2 minutes. Keep warm.
• In a medium saucepan heat milk until it just starts to simmer. Add Velveeta. Stir until melted. Add Colby Jack cheese and stir until melted.
• Add crawfish mixture and mix in. Sprinkle with green onions and serve.

NIKI'S FAMOUS CRAWFISH DIP

Steps:

• Place the crawfish tails into a food processor and pulse until roughly chopped. Set aside.
• Melt the butter in a large skillet over medium heat. Add the crawfish tails, garlic, crab boil, salt and Old Bay seasoning. Cook and stir until garlic is toasted. Remove from the heat and stir in the cream cheese until it has melted. Serve the dip warm or refrigerate and serve chilled.

CHEESE DIP WITH CRAWFISH

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add well-rinsed crawfish; cook 2 minutes, stirring frequently. Remove mixture from pan; cover and keep warm.
• Add cheese and tomatoes to pan; cook over medium-low heat for 5 minutes or until cheese melts. Stir in crawfish mixture and chopped green onions. Serve with tortilla chips. Garnish with green onion strips, if desired.

CRAWFISH DIP

Steps:

• Preheat your oven to 375°F.
• Melt butter in a sauce pan on medium heat. Add your onion, bell peppers, and mushrooms. Let cook 2-3 minutes or until onions start to turn translucent.
• Add your garlic, parsley, white wine, crawfish, creole seasoning, fresh black pepper and hot sauce. Remember you can always add more seasonings later. Less sometimes is more unless you know exactly how you want/like it.
• Let cook for 5 minutes, stirring occasionally. Add cream cheese and reduce heat, stirring until smooth. Taste and adjust seasonings to your taste. Pour into a baking dish and sprinkle Parmesan cheese on top. Bake for 15 minutes.
• Slice french bread into inch thick slices. Brush one side with olive oil, and lightly sprinkle that side with fresh ground pepper and paprika.
• Place slices of bread in the oven for 5-7 minutes or until toasted on each side.
• Serve bread with crawfish dip.
• You can substitute or add shrimp and crab in this recipe also.

CRAWFISH QUESO DIP

Steps:

• Melt butter in a large frying pan or Dutch oven. Add garlic, crawfish meat, and Old Bay. Sauté until heated through.
• Next, add cream cheese and stir over med-high heat until cheese is melted. Stir in Ro*Tel tomatoes with juice. **I recommend stopping here and letting the flavors develop overnight in the refrigerator.**
• Just before you are ready to serve the dip, add the Velveeta cubes to the cream cheese mixture and heat through until Velveeta is melted and incorporated. Pour into a low heat crock-pot and enjoy with tortilla chips.

HOT BAKED CRAWFISH DIP

Steps:

• Preheat oven to 350 degrees F.
• Combine the cream cheese, ¾ cup Parmesan cheese, mayonnaise, dried mustard, green onions, garlic, shrimp boil and Worcestershire sauce in a medium mixing bowl. Whisk ingredients together until combined.
• Gently fold in the crawfish tail meat.
• Season with salt and pepper.
• Spread the crawfish mixture into a 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.
• Serve hot spread on crackers or crostini.

CHEESE DIP WITH CRAWFISH

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add crawfish; cook 2 minutes, stirring frequently. Remove mixture from pan; cover and keep warm. Add cheese and tomatoes to pan; cook over medium-low heat for 5 minutes or until cheese melts. Stir in crawfish mixture and chopped green onions. Serve with tortilla chips. Garnish with green onion strips, if desired.