Best Rotel Crawfish Dip Recipes

THE BEST ROTEL DIP EVER RECIPE

Steps:

• Preheat oven to 375°F
• Brown meat and onions in a skillet
• Drain off grease
• Add the taco seasoning and water
• Stir and cook until water has evaporated
• In a baking dish, add all remaining ingredients except Roma tomatoes.
• Bake for 25-30 mins or until cheese has melted. (CROCKPOT: if you'd like to use a slow cooker instead of baking, cook on low for 2 hours)
• Stir well
• Top with more green onions, cilantro, and Roma tomatoes if desired.
• Enjoy!

HOT 'N SPICY CRAWFISH DIP

Steps:

• Step 1 Set up your slow cooker and set it on High to heat up while you prepare the dip. Step 2 Melt butter in a large sauté pan or skillet over medium. Add bell pepper, onion, celery, garlic, jalapeño, salt, and black pepper, and cook 6 minutes. Step 3 Add paprika and cayenne pepper, and cook 1 more minute. Step 4 Place crawfish, cream cheese, cheddar cheese, and cream in a 6-quart slow cooker. Step 5 Change your cooking setting to HIGH. Step 6 Stir in bell pepper mixture, creole mustard, worcestershire sauce, and hot sauce. Step 7 Add the chopped green peppers Step 8 Break up the cream cheese with a large spoon so that the dip is loosely mixed. Step 9 Cover and cook on HIGH 30 minutes. Step 10 After 30 minutes, uncover and stir to make sure ingredients are thoroughly mixed. Cover and cook for an additional 10-15 minutes. Step 11 Reduce heat to WARM. Stir in lemon juice and parsley Step 12 serve with crackers, pita chips or toasted baguette slices.

ROTEL CRAWFISH DIP

Steps:

• 1. Melt butter in a large saucepan over medium heat. Add onion and garlic, cook 5 minutes or until tender, stirring frequently. Add crawfish; cook for 2 minutes, stirring frequently.
• 2. Remove mixture from pan, cover and keep warm.
• 3. Add cheese and tomatoes to pan, cook over medium low heat for 5 minutes or until cheese melts. Stir in crawfish mixture and green onions. Serve warm with tortilla chips.

COLD CRAWFISH DIP

Steps:

• Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.
• In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.