Shelly's Recipe

HOT CRAWFISH DIP

Category: Dips - Hot

2 (8-oz) pkg cream cheese, softened
1 (5.2-oz) pkg garlic-and-herb-flavored cheese, such as Boursin
1/2 cup mayonnaise
1/2 cup sour cream
1 (12-oz) jar roasted red peppers, drained and chopped
1 cup grated Fontana cheese
1 cup grated Parmesan cheese
1 (16-oz) pkg crawfish tail meat
1/2 tsp ground chipotle pepper
Toasted French-bread rounds or tortilla chips

Preheat oven to 350. Lightly grease a 1.5-quart casserole dish; set aside.

In a medium bowl, combine cream cheese and garlic-and-herb-flavored cheese. Beat with an electric mixer at medium speed until creamy. Stir in mayonnaise and sour cream until combined. Add peppers, Fontana cheese, Parmesan cheese, crawfish, and pepper. Mix until well blended. Spoon mixture into prepared casserole dish.

Bake for 40 minutes, or until hot and bubbly. Serve hot with toasted French-bread rounds or tortilla chips.