Spinach Crawfish Dip


Time: 25 minutes

Servings: 8-10
(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




  1. 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.

  2. 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.

  3. 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.

  4. Add the remaining cooked crawfish over the top and bake for another 5 minutes.

  5. Serve hot with toasted Po-Boy Rolls. 

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