Monday, January 9, 2012

Featured Recipe...

Cheesy Mexican Crab Dip

















1 T olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 Jalapeno pepper, seeded and chopped (plus additional slices for garnish)
2/3 cup light beer
2 cups heavy whipping cream
8 oz Whitehall Specialties Imitation Cream Cheese
1 1b. Whitehall Specialties Pasteurized Process Cheese Product, loaf
1 lb. flake crab meat
1 lime, juiced
1/4 cup green onion
2 T fresh cilantro leaves
1 can diced tomatoes and green chilies with cilantro and lime juice
1 tsp chili powder
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp red cayenne pepper
1/4 tsp ground cumin
Tortilla chips
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In a large saucepan, heat olive oil over medium/high heat. Add the chopped onion, minced garlic, and diced jalapeno pepper. Saute' for about 5 minutes, or until softened and caramelized. Stir in the beer and cook until the liquid is reduced by half. Stir in the heavy cream, Whitehall Specialties Imitation Cream Cheese, and Whitehall Specialties Pasteurized Process Cheese Product, whisking until melted and smooth. Stir in crab meat, lime juice, green onion, cilantro, chili powder, and diced tomatoes and green chilies. Simmer for 15 minutes, stirring occasionally. Add the salt, black pepper, cayenne, and cumin. Stir well. Transfer to a serving bowl and garnish with sliced jalapeno pepper. Serve warm with tortilla chips.