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Crawfish Dip

Crawfish dip served in a Chinet Classic bowl

A warm blend of cream cheese, bell pepper, crawfish tails, and spices that is perfect for spreading over crunchy bread.

Thank you, Sara @aflavorjournal, for this recipe.

Instax picture of crawfish dip served in a Chinet Classic bowl
Crawfish dip mixed on a wooden spoon


  • 1

    Cook chopped bacon in a nonstick pan over medium heat until browned and crispy. Use a slotted spoon to transfer cooked bacon to a plate lined with paper towels and set aside. (Leave the rendered bacon fat in the pan.)

  • 2

    Add red bell pepper, green bell pepper, 2 tbsp. of green onions, and 1 tsp. of Cajun seasoning to the pan. Cook in rendered bacon fat, stirring occasionally, for 5-7 minutes until veggies are tender.

  • 3

    Turn the heat beneath the pan to low. Add crawfish tails, remaining Cajun seasoning, pickled jalapenos, whipped cream cheese, bacon, and hot sauce. Stir to thoroughly combine.

  • 4

    Transfer dip to a bowl and garnish with remaining green onions. Serve with crusty bread on the side.