Name: Crawfish Dip
Ingredients: 2 strips thick-cut bacon, cut into ½” pieces; ½ cup red bell pepper, chopped; ½ cup green bell pepper, chopped; ¼ cup green onions, divided, chopped; 2 tsp. Cajun seasoning; 12 oz. frozen, pre-cooked crawfish tails, thawed and drained; 2 tbsp. pickled jalapeños, chopped; 8 oz. whipped cream cheese; 1 tsp. Louisiana hot sauce; Crunchy bread, for serving

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.