Chunky Crawfish Dip *

 1 pkg (16 oz) frozen cooked crawfish tails, thawed and drained

12 oz cream cheese, softened

1green bell pepper, finely chopped

1 red bell pepper, finely chopped

1 small onion, finely chopped

6 garlic cloves, minced

1/2 to 1 tsp creole seasoning, adjust to taste

1/2 tsp salt

6-12 drops hot pepper sauce, adjust to taste

Assorted crackers and vegetables for dipping

Chop crawfish; pat dry.  In small bowl, beat cream cheese until smooth.  Add peppers, onion, garlic, creole seasoning, salt and hot pepper sauce; stir in the crawfish.  Cover and refrigerate for at least 2 hours.  Serve with crackers and vegetables.  

16 servings.