Boiled Crawfish Dip

If you're looking for a crowd-pleasing appetizer that screams Louisiana flavor without turning on the oven, this creamy crawfish dip is about to become your new go-to. It's cool, rich, quick to throw together, and perfect for Mardi Gras parties, game days, crawfish boils aftermath, or just because it's Tuesday in New Orleans.

This no-cook dip combines tender boiled crawfish tails with a tangy, creamy base and just the right hit of Cajun seasoning. It's lighter than many hot versions thanks to lite mayo and sour cream, but still packs that addictive seafood punch we all crave.

Why You'll Love This Recipe

• Ready in under 15 minutes
• Make-ahead friendly (actually tastes better after it chills)
• Uses simple, everyday ingredients
• Perfect with Ritz crackers, veggies, toasted baguette slices, or even as a sandwich spread

Ingredients

• 8 oz package cream cheese, softened
• ½ cup lite mayonnaise
• ½ cup lite sour cream
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 5 drops Cajun Power Garlic sauce (more or less to taste)
• 1 lb boiled crawfish tails, roughly chopped if large
• ¼ cup chopped green onion tops (green parts only)
• ¼ cup chopped fresh parsley
• Cajun seasoning, to taste (start with 1–2 teaspoons and adjust)

Instructions

1. In a large mixing bowl, cream together the softened cream cheese, lite mayonnaise, and lite sour cream until smooth and well combined. An electric hand mixer makes this step extra easy and lump-free.
2. Stir in the Worcestershire sauce, fresh lemon juice, and Tabasco until fully incorporated. Give it a little taste here — the tang should be bright but balanced.
3. Gently fold in the chopped crawfish tails, green onion tops, and fresh parsley. Be careful not to over-mix; you want nice chunks of crawfish throughout.
4. Season with Cajun seasoning to taste. Start conservatively — different brands vary wildly in salt and heat levels. Mix, taste, and add more until it sings that perfect Louisiana note.
5. Cover and refrigerate for at least 1 hour (overnight is even better) to let the flavors meld.
6. Serve chilled with your favorite dippers: buttery Ritz crackers, celery sticks, carrot slices, toasted crostini, pastry shells or even pork rinds for extra crunch.

Pro Tips for the Best Crawfish Dip

• Use high-quality boiled crawfish tails — the fresher, the better. If using frozen, thaw completely and pat dry.  You can boil frozen crawfish in a little boil seasoning before adding to the dip if you want that boiled flavor.
• For extra kick, add a pinch of cayenne or a few more drops of hot sauce.
• Want it a little richer? Swap back to full-fat mayo and sour cream.
• Leftovers keep well in the fridge for 2–3 days (if you have any left!).

This dip has become a staple at our gatherings — it's always the first bowl to disappear. Give it a try the next time you need an effortless, flavor-packed appetizer that feels like home in South Louisiana.

Laissez les bons temps rouler!