Source: dLife

A fabulous dip made with crawfish and cream of mushroom soup.

Servings

0.25 cup margarine
0.25 cup white all purpose flour
0.5 tsp minced garlic
4 fresh green onions , chopped (1 bunch)
1 small onions , chopped
10.75 oz cream of mushroom soup, 98% fat free
10 oz canned red tomatoes with green chilies, diced , diced tomatoes
1 tsp Worcestershire sauce
1 pinch salt and pepper (to taste)
1 lb crawfish , rinsed and drained (tails)

1 In a pot, melt the margarine, and add the flour, mixing well.
2 Add the garlic, green onions, and onion. Saute over medium heat until tender, stirring constantly to prevent sticking.
3 Add the mushroom soup and the chopped tomatoes and green chilies.
4 Mix well, and season with the salt and pepper to taste.
5 Gently stir in the crawfish tails, and cook over medium heat until the dip is thoroughly heated (about 3 minutes). Serve hot.

When crawfish is in season this is a fabulous choice. Serve with melba rounds.