Warm Mexican Crab Dip

By natcat

Ingredients

• 1 Tbsp olive oil
• 1/2 cup onion, finely chopped
• 1 clove garlic, minced
• 2 Tbsp jalapeno, seeded & chopped
• 1/2 cup light beer
• 2 cups half & half
• 8 oz cream cheese
• 8 oz Velveta
• 1 lb lump crabmeat
• 1/4 cup fresh lime juice, ~2 limes
• 1/4 cup green onion, chopped
• 1 tsp chili powder
• 1 tsp salt
• pinch freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin

Preparation

Step 1

In a 4-quart saucepan, heat olive oil over medium heat. Cook onion, garlic, and jalapeno for 3 minutes. Stir in beer and cook until liquid reduces by half. Stir in half & half, cream cheese, and Velveta, whisking until melted and smooth. Stir in crab, lime juice, green onion, and chili powder and simmer for 15 minutes. Add salt, black pepper, cayenne pepper, and cumin. Serve hot with tortilla chips.