Crawfish Dip from Holly Clegg

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.
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