Crawfish & Cucumber Dip

A Taste of Louisiana with Chef John Folse

Makes 3 cups

The Ingredients:
1 c. crawfish tails
1 c. diced cucumbers, unpeeled
8 oz. cream cheese
1/2 c. mayonnaise
1/4 c. minced onions
1/4 c. minced red bell pepper
1/4 c. minced garlic
1 Tbsp. chopped parsley
1 Tbsp. chopped mint
1 tsp. chopped dill 1 tsp. chopped thyme
1 Tbsp. lemon juice
salt and black pepper to taste
Louisiana Gold Pepper Sauce to taste

The Method:
In the bowl of a food processor fitted with a metal blade, combine crawfish, cucumber, cream cheese and mayonnaise. Blend on high one to two minutes or until all is well processed. Add onions, bell pepper, garlic, parsley, mint, dill, and thyme. Continue to process until flavors are well blended. Add lemon juice and season to taste with salt, pepper and Louisiana Gold. This dip is ideal for any raw vegetables or chips.

Privacy Policy    |    Public & EEO Reports    |    louisiana.gov    |    LPB Webmail   |    Closed Captions   |    Contact & Address
© 2014 LETA. All Rights Reserved.