Crawfish Dip

Name: Crawfish Dip
Ingredients: 4 ounces (1 stick) butter; 1 cup finely diced onion; 1 cup finely diced scallion; 3 lbs cream cheese; 8 ounces sour cream; 1/4 cup fresh lemon juice; 2 lbs crawfish tails, peeled; 1/4 cup extra-dry vermouth; 2 tablespoons louisiana hot sauce, such as Crystal Hot Sauce; 2 teaspoons cayenne pepper; 2 teaspoons creole seasoning, such as Tony Chachere's Original Creole Seasoning

11 ingredients

3 steps

Ingredients

4 ounces (1 stick) butter
1 cup finely diced onion
1 cup finely diced scallion
3 lbs cream cheese
8 ounces sour cream
1/4 cup fresh lemon juice
2 lbs crawfish tails, peeled
1/4 cup extra-dry vermouth
2 tablespoons louisiana hot sauce, such as Crystal Hot Sauce
2 teaspoons cayenne pepper
2 teaspoons creole seasoning, such as Tony Chachere's Original Creole Seasoning

Directions

1

In a large pan, melt the butter. Add the onions and scallions and cook until the onions are translucent, 5 to 8 minutes. Add the cream cheese, sour cream and fresh lemon juice and whisk until creamy and smooth.
2

Mix in the crawfish, vermouth, hot sauce, cayenne and Creole seasoning. Cook for 10 minutes over low heat, stirring constantly to prevent scorching.
3

Let cool and then refrigerate until ready to serve.