Today, I decided to share the crawfish dip recipe with y’all because several people have asked me for it!
1 2-lb block of Velveeta
1 can Campbell’s Cream of Shrimp soup, undiluted
1 can Ro-Tel tomatoes
1 can diced tomatoes, no salt added
1/4 cup of dried onion
2 teaspoons ground cumin
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 teaspoon Tabasco
1 can diced green chilies
1/2 teaspoon sugar
2 Tablespoons Worcestershire sauce
8 ounces (1 block) low-fat cream cheese
1 pound frozen, cooked crawfish tail meat, defrosted and drained (not rinsed!)
(Can also substitute 1 pound chopped shrimp meat; I’ve even thought of using crab for a different flavor but haven’t tried it yet.)
Place all ingredients except for meat in a medium sized crock-pot. Depending on how fast you need the dip, you can use either high or low setting to get the cheese melting. Once everything is melted, stir together and let simmer in the crock-pot for a couple of hours or so on low. If you need to serve it soon, add the tail meat and let that simmer too. If you start it really early and won’t need it until later, add the tail meat about a couple of hours or so before you want to serve. Once it’s all warm and melty and yummy, serve with Frito Scoops. I leave it in the crock-pot on the warm setting, but you could put it in a serving dish if you wanted.
This dip is truly awesome! It’s not cheap to make if you use crawfish, as that runs about $14 bucks a pound or so, at least in my neck of the woods. But you could change it to shrimp and cut the cost a little.
I adapted this recipe from one I found in a cookbook. I’ve changed enough of it (including using crawfish instead of shrimp, and using a crock-pot to prepare it) to probably call it mine, but there was an original I was inspired by. My understanding of recipe copyright is that lists of ingredients are not protected while original language is. Further, when one adapts a recipe, if you significantly change it, you don’t have to attribute. I looked all this up before sharing because, yes, copyright is something that concerns me a great deal.
That said, if you wanted to purchase the cookbook I used, it’s called Pirate’s Pantry and is published by the Junior League of Lake Charles, LA. There are lots of fabulous recipes in this book!
Hope you enjoy! If you make it, let me know how it went over! This would make great football party food, but as always make sure you warn any guests with seafood allergies. 🙂