1 loaf french bread sliced lengthwise
1 pkg. frozen crawfish tails
1/4 tsp. cayenne pepper
2 tablespoons butter
1 jar alfredo sauce
1 pkg. frozen chopped spinach
1 jar marinated artichokes
1 3 oz. pkg. cream cheese
3 cups shredded monterey jack cheese
snipped fresh parsley
Saute crawfish tails in butter until heated through. Add cayenne
and saute a minute more. Set aside and cool.
Thaw spinach and cool as directed, thoroughly squeeze excess water
out. Drain and chop artichokes. Mix spinach, artichokes, cream
cheese and 1 cup of cheese until well blended. Microwave until
smooth and creamy.
Spread bread with alfredo sauce, then generously layer spinach dip,
crawfish tails, and rest of cheese on bread.
Bake at 350 until bread is crispy and cheese is bubbly. May need
to broil the last 5 minutes to reach brownness. Sprinkle with parsley