Last year I was totally bummed out that I had to miss crawfish season. You see I was in the beginning stages of my pregnancy and nothing, I mean nothing, sounded good to me. This year I knew I had to make it up to myself and to my husband. We have already devoured the mud bugs several times in the traditional crawfish boil manner. If you have never been to a crawfish boil it is crawfish, potatoes and corn in a DELICIOUS seasoning. Crawfish is a lot of work just for a little itty bitty piece of meat but it is so worth it.
This past week I bought some frozen crawfish (cringe) at the grocery store and decided to finally make a dip. Now mind you that there are only two of us at our house that are able to eat solid foods. There was A LOT of dip so we decided to make some rice and pour it over the top. Either way you should totally try out this spinach crawfish dip.
ENJOY ~ Meagan
Spinach Crawfish Dip
6 Tbsp butter, salted
1 yellow bell pepper, diced
2 garlic cloves, minced
1 cup spinach
1/2 tsp old bay seasoning
8 oz. cream cheese
1 lb. frozen cooked crawfish, thawed and drained
In a dutch oven or large sauce pan melt the butter over medium heat.
Add the bell pepper and garlic and cook for 5 minutes. Then add the spinach and old seasoning. Cook for an additional 2 minutes.
Stir in the crawfish and cook for 10 minutes.
Reduce the heat to low and stir in the cream cheese.
Serve with baguette slices.
(If you have left overs it is great over rice.)
adapted from Southern Living, February 2012 issueAll images and text © .