| Crawfish | 1 | lb | | scallion tops | 1 | bunch | | Rotel Tomatoes | 1 | can | | Cream Cheese | 8 | oz |
| butter | 1 | stick | | celery | 3 | ribs |
| garlic minced | 3 | tbs | | salt & pepper | | to taste |
| bell pepper | 1/2 | | |
Directions:
CRAWFISH DIP
Chop crawfish, green onions, bell pepper, celery and tomatoes.
In iron skillet, melt butter, add vegetables, and saut? on low heat, with lid on, for 10 minutes or until clear. Blend in tomatoes and garlic. Add crawfish and simmer until all liquid is evaporated. Add seasoning to taste. While still warm add cream cheese, and mix well. Refrigerate and serve cold.
