Spicy Cajun Party Dips + Bayou Blues

Here are two great party dips that are sure to please your family and guests. They were brought to my Fourth of July cookout by two of my guests and were so delicious and easy to make that I just had to share them. The first one is a creamy blend of crawfish and cheese with the perfect amount of heat from the jalapenos. (crab meat or shrimp could easily be substituted for the crawfish) The second one is out of this world and is a delectable blend of spicy chicken and cheese. Cest bon, cher! Enjoy!

Creamy Crawfish Dip

1/2 lb. peeled crawfish tails
1 tsp. minced garlic
1/2 cup chopped pickled jalapenos
1 small red bell pepper, chopped
1/2 cup green onions, sliced thin
1 cup Pepper Jack cheese, grated
2 ounces Parmesan cheese, grated
2 tbs.'s white wine
1 tsp. Tabasco sauce
1/2 tsp. salt
8 oz.'s cream cheese, softened

Combine all ingredients except the Parmesan cheese in  large bowl. Mix gently and spoon into a medium sized, buttered casserole dish. Sprinkle the Parmesan cheese evenly over top and bake in a preheated 350 degree oven for 20 to 25 minutes or until golden brown. Let sit for 5 minutes before serving.

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Buffalo Chicken Dip

 2 cups diced cooked chicken
1/4 cup hot sauce
1 cup light mayo
1 cup cheddar cheese
3 tbs.'s green onions, chopped
1 tsp. lemon juice
1/4 cup blue cheese, crumbled

Toss chicken with hot sauce. Stir in remaining ingredients, except blue cheese. Spoon into a 1 1/2 quart buttered baking dish and top with blue cheese. Bake uncovered  in a preheated 350 degree oven for about 20 to 25 minutes or until bubbly.

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Bayou Blues

Here's a little clip of some good ole bayou blues with Elvin Bishop jamming with Andre Theirry and Zydeco Magic. Grab yourself a cold drink and crank it up for this one, cher! Wishing ya'll a fun and fabulous weekend! Merci for passing by! Cheers!