Cheesy Seafood Dip

• 1 12 oz pkg cleaned peeled crawfish tails, chopped
• 1 6 oz can crab meat, drained
• 1 4 oz can tiny shrimp, drained
• 1/2 small box mexican velveeta, cubed
• 1/2 large box velveeta, cubed
• 1 8oz pkg cream cheese, cubed
• 1 stk butter
• 2 c milk
• 1/2 c flour
• 1 red pepper diced
• 1 bunch green onion chopped
• 1/2 tsp chile habanero sauce or hot sauce
• 2-4 tsp lime juice
• 1/8 tsp garlic oil
• 1 large sourdough bread round

1. Melt butter in large saucepan over med-high heat. Add red pepper and green onion. Saute until soft. Reduce heat and add flour. Mix well, should be a paste and bubbley. Stir until flour lightly browned, about 5-8 minutes. Add milk, 1 cup at a time until combined and no lumps. Add 3 cheeses and seafood. cook over medium heat until cheeses are melted. Add hot sauce, garlic oil and lime juice. Salt to taste. Cut off top and hollow out bread, making a bowl. Reserve the inside bread for dipping. Put 1/2 dip into bread bowl and place reserved bread around outside. Place on baking pan and bake for 15 minutes or until bread is crunchy on outside of bowl. Serve in bowl warm. Refill with rest of dip when needed.

crawfish tails, crab meat, shrimp, velveeta, velveeta, cream cheese, butter, milk, flour, red pepper, green onion, habanero sauce, lime juice, garlic oil, bread round

Taken from www.epicurious.com/recipes/member/views/cheesy-seafood-dip-1207086 (may not work)