Saturday, December 12, 2009

Cheese Dip with Crawfish

Queso (aka Velveeta and Rotel) is a standby of parties here in Texas. It's easy to make (especially in a slow cooker) and quite tasty. Here is a riff on that basic recipe that makes it a little more elegant and "gourmet."

Cheese Dip with Crawfish
Makes 6 cups dip.
From Cooking Light magazine.

2 teaspoons butter
1/2 cup chopped onion
3 garlic cloves, minced
1 pound frozen cooked peeled and deveined crawfish tail meat, thawed, rinsed, and drained (You can also substitute small shrimp.)
1 pound light processed cheese, cubed (such as Velveeta Light)
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can diced tomatoes and green chiles, drained
1/2 cup chopped green onions

Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add crawfish or shrimp; cook 2 minutes, stirring frequently. Remove mixture from pan; cover and keep warm.

Add cheese and tomatoes to pan; cook over medium-low heat for 5 minutes or until cheese melts. Stir in crawfish mixture and chopped green onions. Serve with tortilla chips. Garnish with green onion strips, if desired.

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