Smoked Gouda Crawfish Dip

Holly Clegg
  • Yield: 10 servings


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


  1. In nonstick skillet coated with nonstick cooking spray, sauté green onion, parsley, and garlic for about 3 minutes.
  2. 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