Crab and Beer Mustard Dip

1. 1

   Cook beer, shallots and bay leaves in saucepan on medium heat until mixture is reduced to 2 oz.

2. 2

   of liquid (or 1 oz.

3. 3

   of liquid for trial recipe), stirring occasionally.

4. 4

   Stir in half-and-half; bring just to a simmer.

5. 5

   (Do not let come to boil.)

6. 6

   Add cheese; cook until completely melted, stirring frequently.

7. 7

   Add corn, crab and mustard; cook on very low heat until heated through (160 degrees F), stirring frequently.

8. 8

   Discard bay leaves.

9. 9

   Garnish dip with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.