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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Here's an intriguing version of the standard two-ingredient party dip. Be sure to rinse the crawfish after they thaw to remove any fishy taste. Substitute cooked shrimp for the crawfish, if you prefer; if they're large, roughly chop them so they're easier to scoop with the dip. Ingredients:
2 teaspoons butter |
1/2 cup chopped onion |
3 garlic cloves, minced |
1 pound frozen cooked peeled and deveined crawfish tail meat, thawed, rinsed, and drained |
1 pound 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 onions |
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 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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