Crawfish and Cucumber Dip with Vegetable Basket

PREP TIME:  1 Hour

MAKES:   3 cups

 

INGREDIENTS:

1    cup crawfish tails

1    cup diced cucumber, unpeeled

8    oz. Philadelphia cream cheese

1/2 cup Mayonnaise

1/4 cup minced onions

1/4 cup minced red bell pepper

1/4 cup minced garlic

1    tbsp chopped parsley

1    tbsp chopped mint

1    tsp chopped dill

1    tsp chopped thyme

1    tbsp lemon juice

salt and cracked pepper to taste

Louisiana Gold Pepper Sauce to taste

 

This dip will be ideal for any raw veggies or chips. I recommend carrots, zucchini, summer squash, celery, radishes and even poached mushrooms. However, let you imagination be your guide. In the bowl of a food processor fitted with a metal blade, combine crawfish, cucumber, cream cheese and mayo. Blend on high speed one to two minutes or until all is well processed. Add onions, bell pepper, garlic, parsley, mint,dill and thyme. Continue t process until flavors are well blended. Add lemon juice and season to taste using salt, pepper and Louisiana Gold. Remove from processor and place in a covered bowl. Set aside and allow flavors to develop for a few hours. To serve, you may wish to hollow out a large purple cabbage or cauliflower and fill it with the dip. Surround with chilled veggies.

 

This recipe is from the book Plantation Celebrations by John Folse.

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