Shelly's Recipe

WARM CRAB AND PEPPERJACK DIP

Category: Dips - Hot

4 tbsp unsalted butter
1 cup diced yellow onion
1/2 cup diced green, yellow and red bell pepper
3/4 cup white wine
2 tbsp lemon juice
1 tsp liquid crab boil
1 1/2 cups milk
2 cups heavy cream
1 lb cubed Velveeta pepper jack cheese
1 cup shredded Monterey jack cheese and sharp cheddar
1 lb crab claw meat, picked through for shells
Garlic powder and black pepper, to taste

Saute onions and bell peppers in butter over medium high heat for about 5 minutes or until softened. Add white wine, lemon juice and crab boil to veggies and reduce until almost all liquid is gone.

Next add milk and heavy cream and turn temp down to medium or medium low. Simmer and stir constantly while adding the cheese until it melts. Pour the remaining ingredients (except the crab meat). About fifteen minutes before serving add the crab meat. Serve with Garlic toast points or baked pita chips

NOTE: It also goes great over pasta or a nice grilled piece of tuna. I've also used more milk and added roasted corn for an awesome soup.