Crawfish Dip

• 4 ounces (1 stick) butter
• 1 cup finely diced onion
• 1 cup finely diced scallion
• 3 lbs cream cheese
• 8 ounces sour cream
• 1/4 cup fresh lemon juice
• 2 lbs crawfish tails, peeled
• 1/4 cup extra-dry vermouth
• 2 tablespoons louisiana hot sauce, such as Crystal Hot Sauce
• 2 teaspoons cayenne pepper
• 2 teaspoons creole seasoning, such as Tony Chachere's Original Creole Seasoning

1. In a large pan, melt the butter. Add the onions and scallions and cook until the onions are translucent, 5 to 8 minutes. Add the cream cheese, sour cream and fresh lemon juice and whisk until creamy and smooth.
2. Mix in the crawfish, vermouth, hot sauce, cayenne and Creole seasoning. Cook for 10 minutes over low heat, stirring constantly to prevent scorching.
3. Let cool and then refrigerate until ready to serve.

butter, onion, scallion, cream cheese, sour cream, lemon juice, crawfish tails, hot sauce, cayenne pepper, creole seasoning

Taken from www.food.com/recipe/crawfish-dip-532502 (may not work)