Tequila Jalapeno Crab Dip

I'm so so sorry to those of you who are kind enough to check back for new postings. I know I've been M.I.A. I'm teaching high school again and while I love it, planning and grading occupy most of my time. This little delicious dip has been waiting to be posted for the last three weeks.

I made this tequila jalapeno crab dip for my first Pinterest party. Everyone had to bring some grub and something crafty to make that they had pinned. I've had this dip pinned for awhile and finally pulled the trigger. Result = pure deliciousness!

I made a few changes to the original recipe. I'm not a fan of mayo, so I used sour cream instead. I also added some red bell pepper, doubled the garlic, and used green salsa instead of the Tabasco. It ended up being so damn tasty! My Pinterest craft of bedazzling my iPhone charger however... a bust. You win some, you lose some.

I might consider nixing the sugar next time. The crab meat is sweet and the red bell pepper added an additional sweetness. I'm not sure the sugar is necessary...either way this dip is too good to pass up. Kick ass really.

To make the dip, start by seeding the peppers. Throw some jalapeno, Anaheim, red bell pepper, roma tomato, onion, and garlic into the food processor.

Pulse a few times until well minced.

Whisk together the sour cream, lime juice, tequila, salsa, salt, sugar, cayenne and ginger. I threw my cream cheese in before whisking which is why my mixture looks so lumpy. Don't do that.

Then mix together the sour cream mixture, cream cheese, minced veggies, crab, and pepper jack cheese. Spread into a small baking dish. (I think this casserole dish size is one quart) Bake at 350 for 30 minutes, until golden brown on top.

Slice a baguette and spread out onto a cookie sheet. Drizzle the bread with olive oil and put in the oven for the last 7-10 minutes, while the dip is baking. The baguette slices will come out nice and toasty. 

Now grab a margarita and dig in!

Tequila Jalapeno Crab Dip

Ingredients

• 1 jalapeno
• 1/2 Anaheim chili
• 1/2 red bell pepper
• 1 Roma tomato
• 1/4 onion
• 2 cloves garlic
• 1/2 cup sour cream
• Juice of 1 lime
• 2 Tbsp. tequila
• 1 Tbsp. chili verde salsa/sauce
• 1 tsp. kosher salt
• 1/2 tsp. sugar
• 1/8 tsp. cayenne pepper
• 1/8 tsp. ground ginger
• 8 oz. cream cheese, room temp.
• 1 lb (16 oz.) lump crab meat
• 1/2 cup shredded pepper jack cheese
• Baguette, for serving

Directions

Seed the jalapeno, Anaheim, and red bell peppers. Toss peppers, tomato, onion, and garlic into food processor and mince.

In a separate bowl, whisk together sour cream, lime juice, tequila, salsa, salt, sugar, cayenne, and ginger. Add the cream cheese, crab, and pepper jack. Mix well. Spread dip into a one quart baking dish.

Bake at 350 degrees for 30 minutes, until dip is golden brown on top. Serve with chips or slice a baguette, drizzle with olive oil, and toast on a cookie sheet for the last 7-10 minutes of the dip baking.

I'm sharing this dip over at Crumbs and Chaos, Be Different Act Normal, I Heart Naptime.