1In large saucepan, melt butter over medium heat. Add 1 cup onions and the bell pepper; cook 8 minutes, stirring occasionally, until bell pepper is tender. Stir in crawfish, garlic, pimientos and Creole seasoning; cook 10 minutes, stirring occasionally.
2Reduce heat to low. Add cream cheese; cook and stir until mixture is smooth and bubbly.
3Spoon dip into serving bowl. Garnish with parsley and additional onions. Serve hot with baguette slices.