Another day, another dip recipe as we count down to College GameDay this weekend, and next up is the Crawfish Queso Dip Recipe. With its rich flavors and irresistible creaminess, this is one dip you are guaranteed to love.
This dip can be defined as a dip that will celebrate if your football team wins the game, and will comfort if they lose.
And before you say, well, that’s all fine and dandy but crawfish isn’t readily available in my area, don’t fret. It’s just as delicious with shrimp or crab, too!
In fact, if you’re feeling extra daring, add all three and call it a Seafood Queso Dip! It will get a little pricey, but oh boy, will it be the hit of any party.
The Crawfish Queso Dip is best-served piping hot right out the oven so if you were pouting that you didn’t score tickets to the game, this will warm your fear of missing out heart.
Want to bring it tailgating? Just wrap the top in aluminum foil and pop it on the grill to reheat.
- Rich and indulgent, this Crawfish Queso Dip Recipe is sure to score big at your next football watch party, or Fall get together.
- 2 tablespoons butter
- 1/2 cup yellow onion, chopped
- 1/4 cup red bellpepper, chopped
- 1 teaspoon garlic, minced
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon creole seasoning
- 1 pound crawfish tails, thawed
- 1 cup shredded Monterey Jack cheese (plus more for topping)
- 1- 8 ounce package cream cheese, softened
- 2 green onions, chopped (plus more for topping)
Preheat the oven to 350, spray a 2-quart baking dish with non-stick cooking spray and set aside.
In a medium-sized pan, melt the butter over medium heat. Once melted, add the onions, bell pepper, and garlic and cook until the vegetables are translucent and wilted. Add the salt, pepper and creole seasoning. Add the crawfish; cook for 2 minutes longer.
In a large bowl combine the Monterey Jack, cream cheese, and green onions; mix well. Add the crawfish mixture to the cheese mixture, combine well. Pour the entire contents into the prepared baking dish.
Sprinkle the top of the baking dish with a bit more cheese.
Bake until the mixture is bubbly and beginning to brown on top, about 25 minutes. Switch the oven to medium heat BROIL, watch closely, and remove as the top of the dip becomes golden brown. Top with chopped green onions and serve immediately.
Serve it on some warmed french bread crostini and watch the entire dish disappear like magic.
And should you have any leftovers (you likely will not), your afternoon snack just got all the more exciting!
For even more Louisiana inspired crowd-pleasing dips, be sure to check out:
Or, enjoy Muffuletta Dip cold: Muffuletta Dip