📍 Where this dish comes from: French Quarter, New Orleans, Louisiana · Café du Monde & Jackson Square
Discover the history of this region →
Discover the history of this region →
Crawfish dip is a Louisiana party staple, thick with cheese and spiked with Cajun seasoning. Served warm straight from the oven with pork rinds instead of crackers, it keeps every bit of the richness with none of the carbs standing between you and the bowl.
What You’ll Need
Servings: 6 servings
Calories: 310kcal
Ingredients
- 1 lb crawfish tails cooked and chopped
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup sharp cheddar shredded
- 1/4 cup green onions sliced
- 2 cloves garlic minced
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1 bag pork rinds for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine cream cheese, sour cream, half the cheddar, garlic, Cajun seasoning, and smoked paprika.
- Fold in chopped crawfish tails and half the green onions.
- Spread mixture into a small baking dish and top with remaining cheddar.
- Bake 15–18 minutes, until bubbly and golden on top.
- Garnish with remaining green onions and serve hot with pork rinds.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 18g | Fat: 24g
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Health Benefits
- Crawfish is a lean, low-carb source of protein and B12.
- Pork rinds provide a crunchy, zero-carb dipper in place of crackers.
- A rich dish best enjoyed in modest portions as an occasional party dish.