Spicy Crawfish Dip

1 tablespoon butter2 shallots, minced3 tablespoons garlic, minced 1/4 cup white wine 1/2 teaspoon cayenne2 teaspoons Cajun blackening spice (see note)1 tablespoon dry mustard powder1 1/2 cups half-and-half1 pound cream cheese, cut into chunks 1/2 pound white cheddar cheese, shredded 1/4 cup lemon juice1 tablespoon Worcestershire sauce1 teaspoon hot pepper sauce1 pound cooked crawfish tails, rough chopped Salt to tasteHeat butter in sauce pot; sauté shallots and garlic until tender. Add white wine, cook for 1 minute. Whisk in cayenne, blackening spice, mustard and half-and-half. Bring to a boil and simmer 5 minutes.Slowly whisk in chunks of cream cheese over medium-low heat until melted. Add white cheddar and stir until melted. Remove dip from heat, add lemon juice, Worcestershire, hot sauce and crawfish. Stir well. Serve warm with favorite kettle chips.Serves 20.Chef's notes: Look for Emeril's Blackening Spice or Paul Prudhomme Blackening Spice. My favorite brand of kettle chips is Zapp's Cajun Crawtators (available online).Chef Stewart Redhead, The Globe Café, Evanston