Warm Mexican Crab Dip - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A warm and flavorful seafood dip with homemade tortilla chips.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons jalapeño, seeded and chopped, plus slices for garnish, (optional)
- 1/2 cup light beer
- 2 cups heavy whipping cream
- 1 (8 oz) package cream cheese
- 1 (8 oz) block cheese product
- 1 lb lump crabmeat, drained and picked for shells
- 1/4 cup fresh lime juice, (about 2 limes)
- 1/4 cup green onion, minced
- 1/4 cup fresh cilantro, minced
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 6 10-inch flour tortillas
Instructions
- In a 4-quart saucepan, heat olive oil over medium heat. Add the onion, jalapeno pepper and garlic and cook stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth.
- Stir in crabmeat, lime juice, green onion, cilantro and chili powder and simmer for 15 minutes. Add the salt, black pepper, cayenne, and cumin. Transfer the dip to a serving bowl and garnish with sliced jalapeno pepper, if desired. Serve hot with tortilla chips.
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