Hot Crawfish Dip

• 1/2 cup butter
• 1 bunch green onion, sliced (about 1 cup)
• 1 small green bell pepper, diced
• 1 lb peeled crawfish tail, cooked peeled, thawed and undrained
• 2 garlic cloves, minced
• 1 (4 ounce) jar diced pimentos, drained
• 2 teaspoons creole seasoning
• 1 (8 ounce) package cream cheese, softened
• French baguette, slices
• Garnishes
• thin sliced green onion
• chopped flat leaf parsley

1. Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender.
2. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly.
3. Garnish with green onion slices or chopped parsley.
4. Serve with toasted French bread slices.

butter, green onion, green bell pepper, crawfish tail, garlic, pimentos, creole seasoning, cream cheese, thin, flat leaf parsley

Taken from www.food.com/recipe/hot-crawfish-dip-493543 (may not work)