Warm Mexican Crab Dip

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 clove garlic, minced
• 2 tablespoons seeded and chopped jalapeno peppers
• 1/2 cup light beer
• 2 cups heavy whipping cream
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package pasturized process cheese (Velveeta)
• 1 lb lump crabmeat, drained and picked over for shell
• 1/4 cup fresh lime juice
• 1/4 cup minced green onion
• 1/4 cup minced fresh cilantro
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 pinch of freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin

1. In a 4 quart saucepan, heat olive oil over medium heat.
2. Add onion, jalapeno pepper, and garlic and cook, stirring frequently, for 3 minutes.
3. Stir in the beer and cook until the liquid is reduced by half.
4. Stir in the cream, cream cheese, and Velveeta, whisking until melted and smooth.
5. Stir in lime juice, green onion, cilantro, and chili powder, and simmer for 15 minutes. Add salt, black pepper, cayenne, and cumin, stirring to blend well.
6. Gently stir in crab meat, being careful to not break it up a great deal. Transfer to serving bowl. Serve hot with tortilla chips.

olive oil, onion, clove garlic, jalapeno peppers, light beer, heavy whipping cream, cream cheese, cheese, lump crabmeat, lime juice, green onion, fresh cilantro, chili powder, salt, ground black pepper, cayenne pepper, ground cumin

Taken from www.food.com/recipe/warm-mexican-crab-dip-439973 (may not work)