Green Olive Chili Beer Dip

• 12 ounces beer, Coors Light
• 1 serrano chili pepper
• 3 tablespoons extra virgin olive oil
• 1 onion, chopped
• 4 garlic cloves
• 16 ounces green olives, stuffed
• 14 cup tahini
• 1 12 tablespoons lemon juice
• 1 teaspoon honey
• 12 teaspoon coriander
• 14 teaspoon ground cumin
• 14 teaspoon black pepper
• 14 cup fresh cilantro, finely chopped
• 1 plum tomato, diced
• 2 tablespoons unsalted shelled pistachios, coarsely chopped
• 12 teaspoon kosher salt

1. Make slit in serrano chili and place in small sauce pan.
2. Add beer and bring to a boil.
3. Remove from heat, cover, and let steep 1 hour (this makes "chili beer").
4. In a large skillet over medium heat, warm 2 tbsp olive oil; add onion and garlic.
5. Saute mixture for 3 minutes; add olives and saute 2 minutes longer.
6. Add chili beer and serrano pepper; boil 10 minutes to cook most of the beer away.
7. Cool.
8. Transfer olive mixture to food processor.
9. Add tahini, lemon juice, honey, coriander, cumin and pepper.
10. Process mixture until smooth.
11. Stir in cilantro.
12. Cover and refrigerate 1 hour before serving.
13. To serve, scatter top with tomatoes, pistachios, salt and remaining tbsp of olive oil.
14. Serve with pita chips or bread.

serrano chili pepper, extra virgin olive oil, onion, garlic, green olives, tahini, lemon juice, honey, coriander, ground cumin, black pepper, fresh cilantro, tomato, pistachios, kosher salt

Taken from www.food.com/recipe/green-olive-chili-beer-dip-350094 (may not work)