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Cajun Crawdaddy-less Dip


  • 2 teaspoon extra-virgin olive oil
  • 1 celery rib diced
  • 1 red bell pepper diced
  • 1/3 cup dice red onion
  • 1/2 cup sliced scallions green and white parts
  • 3 garlic cloves grated on microplane
  • 1 cup of thawed yellow corn
  • 1 8 oz block neufchâtel cheese room temperature
  • 2 tablespoon grated parmesan cheese
  • 8 oz sharp white cheddar cheese grated (divided)
  • 1 teaspoon creole seasoning
  • 1 teaspoon old bay
  • 1/4 teaspoon cayenne pepper
  • Chopped parsley for garnish


  • Heat Olive oil in a skillet over medium- high heat and add the celery, pepper, red onion and scallions. Allow vegetables to soften, while stirring occasionally, for about five minutes. Add, garlic, corn and seasonings. Stir to combine and cook two more minutes.
  • Place Neufchâtel, parmesan and 4oz of cheddar in a medium bowl along with vegetables. Stir to combine.
  • Place ingredients into a medium sized baking dish that has been sprayed with nonstick cooking spray. Top with remaining 4 oz. of cheddar. Bake at 350 degrees for 25-30 minutes until bubbly and beginning to brown slightly on top. Garnish with chopped parsley if desired and serve with crudités or a crusty baguette.