Crawfish Dip for Mardi Gras

February is full of reasons to get together with friends and enjoy food and drinks. There's Super Bowl, Mardi Gras, the Grammies, the Oscars, Valentine's Day, 

Instead of bringing the same old stuff, try this incredible  crawfish dip. If you're not a fan of crawfish or can't find it, you can substitute cooked, chopped shrimp.

Ingredients:

• 4 tablespoons (1/2 stick) butter
• 1 bunch green onions (white parts only), chopped 
• 1 small red bell pepper, chopped
• 2-3 cloves garlic, pressed or minced
• 1 (8 ounce) package cream cheese, softened and cubed
• 3 tablespoons mayonnaise
• 1 teaspoon creole seasoning, such as Tony Chachere's
• 1/8 teaspoon cayenne pepper, or more to taste
• 1 (12-ounce) package crawfish crawfish tail meat, thawed and drained
• Kosher salt, to taste
• Crusty bread and Louisiana-style hot sauce, for serving

In a medium skillet, melt the butter over moderate heat. Add onions and bell pepper and cook until softened, about 8 minutes. Add garlic and sauté for another minute.

Stir in the cream cheese, mayonnaise, creole seasoning, and cayenne; whisk until smooth. Reduce heat to low. Add the crawfish tail meat and simmer, stirring occasionally, for 10 minutes. Season with salt to taste. 

Serve immediately with toasted bread slices and hot sauce.

Makes 2 cups                                                                                                                                                 Source

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