Crab and Beer Mustard Dip

• 2 cups IPA beer
• 1/2 cup shallots, sliced
• 2 each bay leaves
• 1/4 cup half-and-half
• 1-1/4 qt. shredded Gouda cheese
• 2-2/3 cups roasted ears corn on the cob, kernels cut off
• 1 cup cooked fresh crabmeat, flaked
• 1/2 cup GREY POUPON Country Dijon Mustard
• 2 Tbsp. fresh chives, thinly sliced

1. Cook beer, shallots and bay leaves in saucepan on medium heat until mixture is reduced to 2 oz.
2. of liquid (or 1 oz.
3. of liquid for trial recipe), stirring occasionally.
4. Stir in half-and-half; bring just to a simmer.
5. (Do not let come to boil.)
6. Add cheese; cook until completely melted, stirring frequently.
7. Add corn, crab and mustard; cook on very low heat until heated through (160 degrees F), stirring frequently.
8. Discard bay leaves.
9. Garnish dip with chives.

ipa beer, shallots, bay leaves, gouda cheese, corn, fresh crabmeat, fresh chives

Taken from www.kraftrecipes.com/recipes/crab-beer-mustard-dip-138450.aspx (may not work)