Crawfish Dip

I made a crawfish dip recipe similar to this one for New Year's Eve.  I never posted it, because I just wasn't satisfied with the final results.  It tasted...well, dirty.

I ran across this one last month in Southern Living and decided to try, try again. (And this time I didn't use crawfish tails that I'd had in the freezer for so long.  Bought a fresh bag at the grocery store.)

And it worked.  Try it and see what you think...

Crawfish Dip
From Southern Living.
Makes 8-10 servings.

1/2 cup butter

1 bunch green onions, sliced (about 1 cup)

1 small green bell pepper, diced

1 (1 pound) package frozen cooked, peeled crawfish tails, thawed and undrained

2 garlic cloves, minced

1 (4-ounce) jar diced pimiento, drained

2 teaspoons Creole seasoning

1 (8-ounce) package cream cheese, softened

French bread baguette slices

Garnishes: sliced green onion, chopped flat-leaf parsley

Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.