Crawfish Artichoke Dip

Crawfish Artichoke Dip

Crawfish Artichoke Dip

The first time I had this dip, I was in culinary school, and it was love at first bite. The blend of spicy, creamy, and savory flavors is everything you could want in a baked dip. It's so good that you could eat it by itself, but if you're serving it, a chip, cracker, or some fresh French bread does the trick. And if you happen to have leftovers—though that's a big "if"—try putting it between two slices of sourdough for a delicious Crawfish Artichoke Melt.

Ingredients:

  • 1 lb crawfish tails
  • 12 oz can artichoke hearts (rinsed, chopped and well strained, no need for marinated type. squeeze out any excess moisture)
  • 1 celery stalk (small dice)
  • 1/2 small onion (small dice)
  • 1/2 green bell pepper (small dice)
  • 8 oz block cream cheese (softened to room temperature)
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 6 oz sharp cheddar cheese (grated)
  • 1 tablespoon Lucky Cajun Black Label seasoning
  • 2 tablespoons hot sauce

Instructions:

  1. Preheat your oven to 350°F.
  2. In a skillet, sauté the diced celery, onion, and bell pepper until soft.
  3. In a large bowl, whip together the sour cream, mayonnaise, and cream cheese.
  4. Stir in the crawfish tails, artichoke hearts, sautéed veggies, grated cheddar cheese, hot sauce, and Lucky Cajun Black Label seasoning. Reserve 2 oz of the cheese to sprinkle on top.
  5. Transfer the mixture to an 8x8 baking pan or medium-sized gratin dish. Top with the reserved cheese.
  6. Bake for 35 minutes—20 minutes covered, 15 minutes uncovered—until bubbly and golden on top.
  7. Serve hot with chips, crackers, or your choice of bread.

Enjoy!

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