Cheese Dip with Crawfish

Here's an intriguing version of the standard two-ingredient party dip. Be sure to rinse the crawfish after they thaw to remove any fishy taste. Substitute cooked shrimp for the crawfish, if you prefer; if they're large, roughly chop them so they're easier to scoop with the dip.

Yield: About 6 cups dip (serving size: 1/3 cup dip and about 6 chips)

Ingredients

• 2  teaspoons  butter
• 1/2  cup  chopped onion
• 3  garlic cloves, minced
• 1  pound  frozen cooked peeled and deveined crawfish tail meat, thawed, rinsed, and drained
• 1  pound  light processed cheese, cubed (such as Velveeta Light)
• 1  (10-ounce) can diced tomatoes and green chiles, undrained
• 1  (10-ounce) can diced tomatoes and green chiles, drained
• 1/2  cup  chopped green onions
• 5 1/2  ounces  baked tortilla chips
• Green onion strips (optional)

Preparation

Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add crawfish; cook 2 minutes, stirring frequently. Remove mixture from pan; cover and keep warm.

Add cheese and tomatoes to pan; cook over medium-low heat for 5 minutes or until cheese melts. Stir in crawfish mixture and chopped green onions. Serve with tortilla chips. Garnish with green onion strips, if desired.

Nutritional Information

Calories:

115 (29% from fat)

Fat:

3.7g (sat 2.1g,mono 0.9g,poly 0.4g)

Protein:

13.7g

Carbohydrate:

12g

Fiber:

1g

Cholesterol:

39mg

Iron:

0.7mg

Sodium:

559mg

Calcium:

166mg