Crawfish Dip

5 from 1 vote

This Crawfish Dip Recipe is packed with Cajun flavor, and is a wonderful way to enjoy crawfish without all the boiling and peeling. It comes together in one skillet, and is perfect for sharing!

Prep Time15

Cook Time45

Total Time1

Course: Appetizer

Cuisine: Cajun

Servings: servings

Calories: 282kcal

Author: Briana

Equipment

large cast iron skillet

Ingredients

5 tablespoons unsalted butter
6 whole green onions white and green parts divided
1 medium green bell pepper finely chopped
1 medium red bell pepper finely chopped
1 large yellow onion finely chopped
2 stalks celery finely chopped
2 - 3 teaspoons kosher salt to taste, deepnds on how much added salt your Cajun or Creole seasoning has
10 cloves garlic minced
Zest of 1 lemon
3-4 teaspoons Cajun or Creole seasoning (no salt added if possible, and to taste)
1 pound crawfish tails cooked (add more if you'd like, and set some aside for topping the dip!)
¼ - ½ teaspoon black pepper to taste
8 ounces cream cheese softened
6 ounces parmesan cheese freshly shredded and divided
8 ounces sharp white cheddar cheese freshly shredded and divided
2 tablespoons Louisiana-style hot sauce adjust to taste
2 tablespoons Creole mustard
2 teaspoons horseradish sauce
2-3 teaspoons Worcestershire sauce
Juice of ½ a lemon
15 crushed Ritz crackers optional
Chopped parsley, green onions, more crawfish, and hot sauce for garnish

Instructions

Preheat the oven to 375°F. In a skillet, heat 5 tablespoons of butter over medium heat. Add the white parts of the green onions, the green and red bell peppers, onion, and celery with a pinch of salt.
Sauté until the vegetables are soft and fragrant, about 5 minutes. Next, add in the garlic, 3-4 teaspoons of Cajun seasoning (to taste), and the zest of 1 lemon. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds to 1 minute.
Add in 1 pound of crawfish meat, then season with salt and black pepper to taste. Stir to warm through.
Next, add in 8 ounces of cream cheese, 2 tablespoons hot sauce (or more, to taste), 2-3 teaspoons of Worcestershire sauce, 2 teaspoons of horseradish, and 2 tablespoons of Creole mustard.
Reduce the heat to medium-low, and cook, stirring often to melt the cream cheese. Once the cream cheese is softened, begin adding in the parmesan and sharp white cheddar cheese in small handfuls, about 1.5- 2 ounces of each cheese at a time.
Keep adding the cheese in small handfuls to melt it gently, making sure to save some cheese for topping the dip before it goes in the oven. Add in some dark green parts of the green onions (reserving some for later).
Once the cheese is melted, remove it from the heat, and stir in the juice of ½ a lemon. Top with the remaining cheese and the crushed Ritz crackers. Transfer to the oven to bake. Bake until golden brown and bubbly, about 25-30 minutes.
To serve, top with more fresh parsley, green onions, and optional crawfish. Serve with more hot sauce, baguette slices, crackers, tortilla chips, veggies, or whatever you'd like! Enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days. Just pop it in the microwave to warm it up when you're ready to eat it again.

Notes

Chop and mince the veggies well. Finely and evenly chop the bell peppers, onions, celery, and mince the garlic. This way, each bite has a consistent texture and flavor.
Use room-temperature ingredients. It’s best if the cream cheese is at room temperature so that it mixes with the other ingredients better. This helps in achieving a smooth, even consistency in the dip without lumps.
Season to taste. Since your recipe has multiple ingredients contributing to the saltiness (like the cheeses, hot sauce, potentially the Cajun seasoning, and Worcestershire sauce), be careful with additional salt. Taste as you go and adjust the seasoning accordingly.
Grate the cheese yourself. Ensure the cream cheese, parmesan, and cheddar are at room temperature before mixing.
Layering flavor. Cook the vegetables and crawfish with seasonings as directed to layer the flavors. This step is crucial for infusing the dip with a deep, rich flavor.
Mix well. Mix the ingredients thoroughly to ensure that the flavors are well distributed throughout the dip.
Bake to perfection. Keep an eye on the dip in the final minutes of baking. You want a golden-brown crust without overcooking, you don’t want to burn the cracker topping!
Resting time. Allow the dip to rest for a few minutes after removing it from the oven. This helps the flavors meld together and makes it easier to serve.

Nutrition