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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This spicy dip was served at a holiday party given by a sweet friend of mine, who graciously directed me to the recipe from Cooking Light. Ingredients:
2 teaspoons butter |
1/2 cup chopped onion |
3 garlic cloves, minced |
1 lb frozen cooked peeled and deveined crawfish tail meat, thawed, rinsed, and drained |
1 lb light processed cheese, cubed (such as velveeta light) |
1 (10 ounce) can diced tomatoes, and green chiles undrained |
1 (10 ounce) can diced tomatoes, and green chiles drained |
1/2 cup chopped green onion |
5 1/2 ounces baked tortilla chips |
green onion, strips (optional) |
Directions:
1. 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.
2. 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.
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