Crawfish and Artichoke Appetizer

From Baton Rouge ADVOCATE Food 2-24-05 (Corine Cook) LO CARB

• Ready In: 35 mins
• Serves: 4
• Yields: 2 1/2 cups as a dip

Ingredients

• 1  lb  peeled crawfish tail
• 1  tablespoon butter or 1  tablespoon olive oil
• 1 (13 1/2ounce) can artichoke hearts, drained and quartered
• 1⁄2 cup mayonnaise
• 3  ounces cream cheese
• 1⁄2 cup  shredded asiago cheese
• 1⁄2 cup green chili salsa
• 1⁄4 cup  chopped green onion

Directions

1. In a small skillet, sauté crawfish tails in butter or olive oil for about 2 minutes to until warm--Do not overcook.
2. In a bowl, combine crawfish, pan juices, artichokes, mayonnaise, cream cheese, Asiage cheese, and salsa.
3. Stir in green onions.
4. Pour into a greased casserole dish and bake at 350 degrees for about 20 minutes or until hot.
5. For low carb eaters, serve with low card crackers or chips or over low carb pasta.
6. For others, serve as a dip on crackers or as a topping for pasta.