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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Warm Mexican Crab Dip Recipe

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This recipe for Warm Mexican Crab Dip is from Family Favorites Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
2 tbsp seeded and chopped jalapeņo pepper, plus slices for garnish, optional
1/2 cup light beer
2 cups heavy whipping cream
1 8 oz pkg cream cheese
1 8 oz pkg Velveeta
1 lb lump crabmeat, drained and picked for shells
1/4 cup fresh lime juice
1/4 cup minced green onion
1/4 cup minced fresh cilantro leaves
1 tsp chili powder
1 tsp salt
1/8 tsp black pepper
1/4 tsp cayenne
1/4 tsp ground cumin
Tortilla chips
Directions:
Directions:
In a large saucepan, heat olive oil over medium heat
Add the onion, jalapeņo pepper, and garlic and cook stirring frequently, for 3 minutes
Stir in the beer and cook until the liquid is reduced by half
Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth
Stir in crabmeat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes
Add the salt, black pepper, cayenne, and cumin Transfer the dip to a serving bowl and garnish with sliced jalapeņo pepper, if desired
Serve hot with tortilla chips

 

 

 

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