Cooking with Olivia: Hot Crawfish Dip

WEST MONROE, La. - Here's what you need to make Olivia's Hot Crawfish Dip!


¼ Cup Butter

1 Bunch green onions, sliced about 1 cup

1 small green bell pepper, diced

1 pound crawfish tails

2 cloves garlic, finely chopped

1 4oz jar chopped pimiento, drained

2 teaspoons Tony Chachere’s seasoning

1 (8 ounce) package cream cheese

Small diameter French bread loaves, slice thinly and toasted with butter


Saute onions, bell pepper and garlic in butter. When tender, add crawfish, pimiento and seasoning. Cook about 10 minutes then add cream cheese over low fire.

When mixed and smooth, it’s ready to serve.

Serve on French bread.

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