Spinach Crawfish Dip
Time: 25 minutes
(Appetizer sized portions)
6-8 pieces Evangeline Maid Po-Boy Rolls, sliced and toasted
¾ pound crawfish tails, cleaned and deveined
2 tablespoons butter
1 ½ tablespoons creole seasoning
1, 10 oz. package frozen, chopped spinach, thawed a squeezed
½ cup sour cream
½ cup mayonnaise
8 oz. cream cheese, softened
1 cup grated parmesan cheese
2 teaspoons garlic powder
In a large sauté pan, over medium-high heat, add the butter, crawfish and 1 tablespoon of the creole seasoning and cook for 3-4 minutes, tossing often.
Using a large mixing bowl, add the remaining ingredients, the remaining creole seasoning and ¾ of the cooked crawfish. (Save the rest of the cooked crawfish for garnish) Mix evenly to combine all ingredients.
In a greased casserole or baking dish, add the mix in an even layer. Bake in a pre-heated 350-degree oven for 15 minutes.
Add the remaining cooked crawfish over the top and bake for another 5 minutes.
Serve hot with toasted Po-Boy Rolls.