Crawfish, Spinach and Artichoke Dip

By Chef_JR4

Chef Kenneth Temple says 1/2 cup crawfish is the amount he likes to use in this dip, to balance the spinach, artichokes and cheeses. You may substitue chopped shrimp if you wish. Or, if you omit the seafood altogether, artichoke and spinach is a classic, lesser-known New Orleans flavor pairing.

Ingredients

• 1/4 cup plus 2 tablespoons canola oil
• 1/4 cup flour
• 2 cups milk
• 1/2 cup (2 ounces) grated Parmesan cheese
• 1/2 cup (2 ounces) grated Monterey Jack cheese
• 1 cup diced onions
• 1/2 cup (or more) peeled crawfish
• 1 (10-ounce) bag baby spinach leaves, rinsed, chopped
• 2 tablespoons minced garlic
• 2 cans (10 ounces each) artichoke hearts packed in water, drained, chopped
• Salt and cayenne pepper to taste
• Tortilla chips for serving
• Preheat the oven to 400 degrees.

Preparation

Step 1

Preheat the oven to 400 degrees.

Combine 1/4 cup vegetable oil and flour in a sauce pan over medium heat. Stir the mixture constantly for 5 to 6 minutes to make a blond roux. Whisk in milk and bring to a boil. Season with salt and cayenne. Simmer 5 to 6 minutes, or until the sauce is thick and coats the back of a spoon. Remove the sauce from heat and stir in cheeses.

In a saute pan, heat remaining 2 tablespoons oil. Add onion and saute for 2 to 3 minutes. Add crawfish and cook for 1 minute. Add handfuls of spinach, stirring, until incorporated. Add garlic and artichoke and saute 2 minutes. Season with salt and cayenne. Remove veggies from heat and turn into a mixing bowl. Fold the sauce into the veggies.

Place in a 9-by-9-inch baking pan coated with nonstick spray. Bake dip for 10 or 15 minutes, or until golden brown. Serve hot with tortilla chips.