Hot Baked Crawfish Dip
If you love crawfish, you will love this ooey, gooey hot baked crawfish dip. Tender crawfish tails are combined with cream cheese, Parmesan, green onions and garlic and served with warm bread or crackers.
Servings 4 people
Calories 240kcal
Ingredients
- 8 ounces cream cheese softened
- 1 cup Parmesan cheese divided
- ¼ cup mayonnaise
- 1 teaspoon dried mustard
- 2 green onions white and green parts, chopped
- 1 clove garlic pressed
- ½ teaspoon shrimp boil
- ½ teaspoon Worcestershire sauce
- 8 ounces cooked crawfish tail meat
- Crackers or crostini
Instructions
- Preheat oven to 350 degrees F.
- Combine the cream cheese, ¾ cup Parmesan cheese, mayonnaise, dried mustard, green onions, garlic, shrimp boil and Worcestershire sauce in a medium mixing bowl. Stir ingredients together until combined.
- Gently fold in the crawfish tail meat.
- Season with salt and pepper.
- Spread the crawfish mixture into a small baking dish or pie plate.
- Bake for 20 minutes. Top the dip with remaining ¼ cup of Parmesan cheese and bake until cheese is melted and bubbly, about 10 minutes more.
- Serve hot spread on crackers or crostini.
Video
Notes
- Be sure the cream cheese is fully softened to ensure a smooth, lump-free dip.
- Drain crawfish tail meat well and pat dry to prevent excess moisture.
- Gently fold in the crawfish to keep the meat tender and intact.
- Taste the mixture before baking and adjust salt and seasoning as needed.
- For a slightly crisp top, broil the dip for 1–2 minutes at the end, watching closely.
- This dip thickens as it cools—serve hot for the best texture.
- If making ahead, let the dish sit at room temperature for 10–15 minutes before baking.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Nutrition
Serving: 0.25cup | Calories: 240kcal | Carbohydrates: 3g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 520mg | Potassium: 120mg | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 0.6mg
