Hot Crawfish Dip

Ingredients

• 1 slices bread baguette french
• 0.5 cup butter 
• 1 lb crawfish tails frozen thawed cooked peeled undrained
• 8 oz cream cheese softened
• 2 teaspoons creole seasoning 
• 2  garlic cloves minced
• 1 small bell pepper diced green
• 1 leaf garnishes: green onion sliced chopped
• 1 cup green onions sliced
• 4 oz pimientos diced drained

Equipment

• dutch oven

Directions

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. 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.
2. Serve with toasted French bread slices.