Easy Crawfish Dip from Gulf Coast Favorites

My go to out-of-this-world easy crawfish dip and serve leftovers over rice for tomorrow’s dinner! Some call this my crawfish rotel dip. One of my favorite crawfish appetizer recipes

Makes 5 cups 16 (1/4-cup) servings

2 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
3 tablespoons all-purpose flour
1 (10-ounce) can diced tomatoes and green chilies
1 cup skim milk
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 pound Louisiana crawfish tails, rinsed and drained
1 bunch green onions, chopped

1. In large nonstick skillet, heat oil, sauté onion until tender, 5 minutes. Add garlic and flour into mixture, stirring 1 minute. Gradually add tomatoes and green chilies and milk, mixing well.
2. Bring mixture to boil. Lower heat, stirring 5 minutes or until mixture thickens. Add Worcestershire sauce, salt and pepper to taste.
3. Add crawfish and green onions, stirring until heated.

Nutritional information per serving: Calories 69, Calories from fat (%) 34, Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 43, Sodium (mg) 122, Carbohydrate (g) 5, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 6, Diabetic Exchanges: 1/2 carbohydrate, 1 lean meat