Tex-Mex Beer-Cheese Crab Dip

beer-cheese crab dip
Tex-Mex Beer-Cheese Crab Dip
Makes about 15 servings
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  1. 1 tablespoon olive oil
  2. 1/2 cup minced onion
  3. 1 jalapeño, seeded and minced
  4. 1 clove garlic, minced
  5. 1 cup beer
  6. 2 cups heavy whipping cream
  7. 1 (8-ounce) package cream cheese, softened
  8. 1 (8-ounce) package processed cheese product,* cubed
  9. 1 pound lump crabmeat, picked free of shells
  10. 1 (4-ounce) jar diced pimientos, drained
  11. 1/4 cup fresh lime juice
  12. 1/4 cup minced green onion
  13. 1/4 cup minced fresh cilantro
  14. 1 teaspoon chili powder
  15. 1 teaspoon salt
  16. 1/4 teaspoon ground red pepper
  17. 1/4 teaspoon ground cumin
  1. In a large saucepan, heat olive oil over medium heat. Add onion, jalapeño, and garlic; cook, stirring frequently, for 3 minutes. Stir in beer, and cook until liquid is reduced by two-thirds. Add cream, cream cheese, and cheese product, and cook, stirring frequently, until melted and smooth.
  2. Stir in crab and next 5 ingredients, and bring to a boil. Reduce heat, and simmer, stirring frequently, for 15 minutes. Stir in salt, red pepper, and cumin. Serve warm with tortilla chips.
  1. *We used Velveeta.
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