Smoked Gouda Crawfish Dip

Kitchen Tested
  • Yield 10 servings

Simple to make, elegant to serve, and quick to disappear, this delightful dish combines crawfish and Gouda for a truly unique flavor.


1 bunch green onions, chopped
1/2 cup chopped fresh parsley
1 teaspoon minced garlic
1/2 cup fat-free half-and-half
1 pound crawfish tails, rinsed and drained
4 ounces smoked Gouda cheese, rind removed and cut into small pieces
1/4 cup dry vermouth or cooking vermouth
Pepper to taste


  1. Sauté green onion, parsley, and garlic for about 3 minutes in a nonstick skillet over medium heat.
  2. Combine crawfish and half-and-half. Stir in until heated and bubbling. Combine with cheese and vermouth and stir until cheese melts. Add salt and pepper to taste.