Warm Mexican Crab Dip

By Kbird

Ingredients

• 1 Tbs. olive oil
• 1/2 c. finely chopped onion
• 1 clove of garlic, minced
• 2 Tbs. minced jalapeno pepper
• 1/2 c. light beer
• 2 c. cream
• 8 oz. cream cheese
• 8 oz. Velveeta
• 1 lb. lump crabmeat, drained and picked for shells
• 1/4 c. lime juice (about 2 limes)
• 1/4 c. minced green onion
• 1/4 c. minced fresh cilantro
• 1 tsp. chili powder
• 1 tsp. salt
• Pepper
• 1/4 tsp. cayenne
• 1/4 tsp. cumin
• Tortilla Chips

Preparation

Step 1

In a 4-qt. saucepan, heat olive oil. Add onion, jalapeno, and garlic, and cook, stirring frequently, for three minutes. Stir in the beer and cook until liquid is reduced by half. Stir in the cream, cream cheese and Velveeta, whisking until melted and smooth.

Stir in crabmeat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes. Add salt, pepper, cayenne, and cumin. Serve hot with tortilla chips.