This recipe comes from a native Hackberrian Ms. Anita Jo Trahan. I’m told she has been making it for years and it’s the best. It’s crawfish season so go get you some mud bugs and enjoy this Cajun dip that everyone around here loves. (I like to add some Louisiana hot sauce)
- 2 – 8 oz packages of cream cheese
- 1 – Pint of sour cream
- ½ – cup of mayonnaise
- 1 – pound of crawfish peeled and cooked
I can even do this MIX IT ALL TOGETHER AND PUT THE CRAWFISH IN IT.
Chill and serve with crackers.