2 package s (16 oz. each) crawfish tail meat, thawed
3-4 Tablespoons Old Bay Seasoning
4 package s (8 oz. each) Philadelphia Cream Cheese, cut into cubes
2 cans Ro*Tel Tomatoes
1 package Velveeta, cut into cubes
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Let's Make It
Melt butter in a large frying pan or Dutch oven. Add garlic, crawfish meat, and Old Bay. Sauté until heated through.
Next, add cream cheese and stir over med-high heat until cheese is melted. Stir in Ro*Tel tomatoes with juice. **I recommend stopping here and letting the flavors develop overnight in the refrigerator.**
Just before you are ready to serve the dip, add the Velveeta cubes to the cream cheese mixture and heat through until Velveeta is melted and incorporated. Pour into a low heat crock-pot and enjoy with tortilla chips.