Crescent City Crawfish Dip

Leslie Davis - Monday, May 21, 2012

1/2 c. Lou Ana oil

3 green onions, chopped

2 small green bell peppers, chopped

1 c. Louisiana crawfish tailmeat

1/2 lb. grated Swiss cheese

1/2 lb. grated American cheese

3 t. sweet pickle relish

1 jar pimento, chopped

1 can tomato soup

1 small can ripe olives, chopped

Saute’ onions and bell peppers in oil. Add crawfish and cheese. When cheese is melted, add other ingredients. Simmer for 10 minutes and serve with crackers.