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Camellia Brand
A creamy, smoky, and flavorful dip featuring Camellia Red Beans and Camellia Red Bean Flavor Infusion, perfect for serving with chips or French bread!
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Easy Crawfish & Red Bean Dip

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A creamy, smoky, and flavorful dip featuring Camellia Red Beans and Camellia Red Bean Flavor Infusion, perfect for serving with chips or French bread!

Ingredients:

  • 1 (1-lb.) package Camellia Brand Red Beans , soaked overnight & drained
  • 1 box Camellia Red Bean Flavor Infusion Seasoning Mix
  • 4 cups water
  • 1 pound crawfish tails
  • 2 cups shredded mozzarella
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup diced green onions, plus extra for garnish
  • 1/2 cup diced bell peppers (red or green)
  • 1/2 cup diced celery
  • 1/2 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon cayenne (optional, for extra spice)
  • 1/2 teaspoon black pepper
  • 1 tablespoon hot sauce (like Crystal or Louisiana Hot Sauce)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon butter
  • Juice of 1/2 a lemon

Directions:

Instant Pot Instructions: Cooking the Beans

 

  1. Add soaked and drained red beans, Red Bean Flavor Infusion pack, and 4 cups of water to the Instant Pot.
  2. Cook on HIGH pressure for 30 minutes, then natural release for 15 minutes.
  3. Drain excess liquid, reserving ½ cup bean broth for later.

Oven Instructions: Making the Dip

 

  1. Preheat oven to 350°F.
  2. In a skillet over medium heat, melt butter and sauté onions, bell peppers, celery, crawfish, and garlic until softened (about 5 minutes).
  3. In a food processor or blender, combine cooked beans, softened cream cheese, sour cream, mayonnaise, and the reserved bean broth. Blend until smooth.
  4. In a large bowl, mix the blended bean mixture with sautéed veggies and crawfish, cheeses, Worcestershire sauce, Creole seasoning, hot sauce, smoked paprika, black pepper, and cayenne (if using).
  5. Squeeze in lemon juice.
  6. Pour into a greased baking dish and bake for 20 minutes, or until bubbly.
  7. Garnish with green onions and serve warm with tortilla chips, French bread, or crackers.

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.

Ingredients used in this Recipe

sour cream red beans Cheese crawfish