Smoked Gouda Crawfish Dip
Holly Clegg
- Yield: 10 servings
Ingredients
- 1bunch green onions, chopped
- 1/2cup chopped fresh parsley
- 1teaspoon minced garlic
- 1/2cup fat-free half-and-half
- 1pound crawfish tails, rinsed and drained
- 4ounces smoked Gouda cheese, rind removed and cut into small pieces
- 1/4cup dry vermouth or cooking vermouth
- -- Pepper to taste
Instructions
- In nonstick skillet coated with nonstick cooking spray, sauté green onion, parsley, and garlic for about 3 minutes.
- Add half-and-half and crawfish, stirring until wellheated and bubbly. Add cheese and vermouth, stirring constantly, until cheese melts. Season to taste Serve with melba rounds. Makes 2 1/2 cups.
Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
Nutritional Info *per serving
- Calories 103
- Fat 4g
- Saturated Fat 2g
- Cholesterol 75mg
- Sodium 155mg
- Carbohydrate 4g
- Fiber 1g
- Sugars 2g
- Protein 12g
