1/2 cup sour cream
3 ounces cream cheese -- softened
2 teaspoons Worcestershire sauce
3 tablespoons chopped tomatoes
3 tablespoons chopped celery
3 tablespoons minced onions
2 cloves roasted garlic -- minced
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon coarse salt
1/8 teaspoon cayenne, or to taste
1/2 pound cooked crawfish tails -- chopped
Combine all ingredients except crawfish in a medium bowl until they are well-combined. Fold in crawfish, cover the bowl and chill at least 1 hour. Serve with crackers, small pieces of firm bread, or celery sticks.
VARIATION (Mine): Substitute 1/2 pound chopped peeled and cooked small shrimp for the crawfish.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved