WARM MEXICAN CRAB DIP
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 light beer and cook until the liquid is reduced by half. Stir in half-and-half, cream cheese, and Cabot cheese, whisking until melted and smooth.
Stir in crab meat, 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, green onion and/or cilantro, if desired. Serve hot with warm tortilla chips.
Recipe inspired by Paula Deen. Original recipe can be found on www.foodnetwork.com.