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Crawfish Queso Dip

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup butter/margarine
3 cloves garlic, minced
2 package s (16 oz. each) crawfish tail meat, thawed
3-4 Tablespoons Old Bay Seasoning
4 package s (8 oz. each) Philadelphia Cream Cheese, cut into cubes
2 cans Ro*Tel Tomatoes
1 package Velveeta, cut into cubes
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Let's Make It
1
Melt butter in a large frying pan or Dutch oven. Add garlic, crawfish meat, and Old Bay. Sauté until heated through.
2
Next, add cream cheese and stir over med-high heat until cheese is melted. Stir in Ro*Tel tomatoes with juice. **I recommend stopping here and letting the flavors develop overnight in the refrigerator.**
3
Just before you are ready to serve the dip, add the Velveeta cubes to the cream cheese mixture and heat through until Velveeta is melted and incorporated. Pour into a low heat crock-pot and enjoy with tortilla chips.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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