4 (8 ounce) packages cream cheese, room temperature
1 bunch green onions, chopped
1 cup mayonnaise
1/2 teaspoon Tabasco
1 teaspoon Worcestershire sauce
Instructions
Melt butter in a large skillet over medium heat. Add
half of the green onions, and cook until wilted. Add
the crawfish tails, reduce heat to medium-low, and
simmer for about 10 minutes. Set aside to cool.
In a large bowl, stir together the cream cheese
and mayonnaise until well blended. I like to use
an electric mixer. Season with hot pepper sauce
and Worcestershire sauce until the mixture is pink
in color. When the crawfish have cooled slightly,
stir them and the butter into the dip along with
the rest of the green onion. Mix well, cover and
refrigerate overnight to properly blend the
flavors.
Originally Submitted
3/1/2011
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