Food and Recipes Recipes Crawfish Dip 5.0 (1) 1 Review Cook and serve this dip in a slow cooker to keep it warm. Makes a great dish for a Derby party! By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on August 7, 2018 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree Styling: Heather Chadduck Hands On Time: 15 mins Total Time: 1 hrs Yield: Serves 10 as an appetizer (serving size: 3/4 cup) Ingredients 2 tablespoons salted butter 1/2 cup diced green bell pepper 1 small yellow onion, diced (about 1 cup) 1/2 cup diced celery 3 garlic cloves, chopped 1 jalapeno chile, diced 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 teaspoons paprika 1/2 teaspoon cayenne pepper 1 pound frozen peeled crawfish tails, thawed according to package directions 8 ounces cream cheese, softened 2 cups grated extra-sharp Cheddar cheese (about 8 oz.) 1/4 cup heavy whipping cream 2 tablespoons Creole mustard 1 tablespoon Worcestershire sauce 2 teaspoons hot sauce 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh flat-leaf parsley Crackers, toasted baguette slices Directions Melt butter in a large sauté pan or skillet over medium. Add bell pepper, onion, celery, garlic, jalapeño, salt, and black pepper, and cook 6 minutes. Add paprika and cayenne pepper, and cook 1 more minute. Place crawfish, cream cheese, Cheddar cheese, and cream in a 6-quart slow cooker. Stir in bell pepper mixture, Creole mustard, Worcestershire sauce, and hot sauce. Cover and cook on HIGH 45 minutes. Reduce heat to WARM. Stir in lemon juice and parsley; serve with crackers or toasted baguette slices. Rate it Print