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A fabulous choice when crawfish is in season. Serve with melba rounds. If there is ever any extra, serve over rice or patty shells for another meal.
INGREDIENTS
1/4 cup margarine
1/4 cup all-purpose flour
2 cloves garlic, minced
1 bunch green onions (scallions), chopped
1 small onion, chopped
1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup
1 (10-ounce) can chopped tomatoes and green chilies
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 pound crawfish tails, rinsed and drained
PROCEDURE: In pot, melt margarine and add flour, mixing well. Add garlic, green onion, and onion, sauteing until tender, stirring constantly to prevent sticking. Add mushroom soup and chopped tomatoes and green chilies; mix well. Add seasonings. Gently stir in crawfish tails. Cook until dip is thoroughly heated.
Makes sixteen (1/4-cup) servings
