Crawfish Bread

• 1 loaf French bread, sliced lengthwise
• 1 (16 ounce) package frozen crayfish tails
• 1/4 teaspoon cayenne pepper
• 2 tablespoons butter
• 1 (16 ounce) jar alfredo sauce
• 1 (16 ounce) package frozen chopped spinach
• 1 (8 ounce) jar marinated artichokes
• 1 (3 ounce) package cream cheese
• 3 cups shredded monterey jack cheese
• snipped fresh parsley

1. Saute crawfish tails in butter until heated through. Add cayenne and saute a minute more. Set aside and cool.
2. Thaw spinach and cool as directed, thoroughly squeeze excess water out. Drain and chop artichokes. Mix spinach, artichokes, cream cheese and 1 cup of cheese until well blended. Microwave untilsmooth and creamy.
3. Spread bread with alfredo sauce, then generously layer spinach dip,crawfish tails, and rest of cheese on bread.
4. Bake at 350 until bread is crispy and cheese is bubbly. May need to broil the last 5 minutes to reach brownness. Sprinkle with parsley for garnish.

bread, crayfish tails, cayenne pepper, butter, alfredo sauce, spinach, artichokes, cream cheese, shredded monterey jack cheese, parsley

Taken from www.food.com/recipe/crawfish-bread-174502 (may not work)