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BATON ROUGE, La. (WAFB) - It’s crawfish season, and the flavor and quality of Louisiana crawfish tails can’t be beat! This crawfish Queso is the ultimate dip for Mardi Gras, gameday or a good treat during Lent. This spicy cheese dip is extra creamy and can be made in under 30 minutes. It’s the ultimate combo of Cajun and Mexican food!

Prep Time: 30 Minutes

Yields: 12–15 Servings

Ingredients:

1 pound crawfish tails, drained and chopped
16 ounces white restaurant-style cheese dip (such as Queso-Melt®)
3 tbsps canola oil
½ cup minced onions
3 jalapeños, seeded and minced
2 cloves garlic, peeled and minced
1½ tsps Cajun seasoning
2 (8-ounce) cans diced green chiles
1 cup whole milk
2 tbsps Louisiana hot sauce
1 tbsp sherry vinegar
¼ cup diced jalapeño for garnish
additional crawfish tails for garnish

Method:

In a medium saucepan, heat oil over medium-high heat. Add onions and minced jalapeños then cook 7–10 minutes or until tender, stirring often. Add garlic and Cajun seasoning then cook 1 additional minute. Reduce heat to medium-low then add 1 pound crawfish tails, cheese dip, green chiles, milk, hot sauce and vinegar. Cook 10–15 minutes or until cheese dip is melted, stirring occasionally. Garnish with diced jalapeño and additional crawfish tails if desired before serving.

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