There are many great dips we serve at parties or while watching sports events or movies at home with friends. This is one of my favorite dips that I like to serve when I am trying to impress my guest. It is not the usual type of dip you get at most parties and it is sure to be a hit. There is no greater joy for me than to give my guest something a little more unusual and see their faces light up, and then having them tell me it was good, can I have the recipe.
Ingredients:
Crock pot or slow cooker
2 pounds of crawfish tails or shrimp
1 can cream of celery soup
1 roll of garlic cheese if available
1 can of rotel diced tomatoes 1
6 ounces of Velveeta cheese
Tabasco sauce (added if heat is required)
Directions:
Place the Velveeta Cheese into a slow cooker, cutting the cheese into 1 inch squares. This will help the cheese to melt quicker. Add the rotel tomatoes the cream of celery soup and the garlic cheese roll. Make sure you cut the garlic cheese into small pieces as this will allow it to melt sooner. Add the Tabasco sauce if you like your food a little more spicy.
Add one pound of the crawfish tails or the shrimp. If you are using shrimp, cut the tail into small pieces as this will be easier to dip. Cook for one hour on high.
After one hour, add the remaining one pound of crawfish or shrimp and cook for another hour. Serve with chips and sit back and enjoy the flavor of South Louisiana.