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Niki's Famous Crawfish Dip

“Being from New Orleans, and being a true 'Cajun cook' I create a lot of my own recipes simply by experimenting. This dip recipe came to me when I decided that adding crab boil to almost anything will make it taste incredible. Everyone that tastes it agrees! It's best when prepared a day ahead of time and reheated. Serve with chicken flavored crackers.”

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Reviewed: Dec. 22, 2008

This is my new favorite dip - and it's homemade! It's exceptional. I added a bay leaf (and took it out before serving), and some Louisiana Hot sauce as well as red pepper flakes to give it a more cajun zing. This dip is by far better when it's hot. When it is cold or room temperature it tastes faintly like a pate, which I am not at all fond of. Warm that sucker up in the oven if you're not serving it immediately (or in the extremely unlikely event that there are leftovers!).

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Reviewer:

xiaocupcake

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

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Reviewed: Sep. 12, 2008

LOVE IT!!!! BEING FROM SOUTH MISSISSIPPI I COOK WITH ALOT OF SEAFOOD. THIS DIP WAS PERFECT. I BROUGHT IT TO A PARTY AND ALMOST EVERYONE ASKED FOR THE RECIPE. I ADDED A BIT MORE OLD BAY AND MORE CRAB BOIL IN MINE. OH! THIS WOULD BE WONDERFUL OVER A BAKED POTATO!!!

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