Last week I had mentioned that the fam was coming up for the weekend. Unfortunately that didn’t happen but it was such a nice day on Saturday that we decided to have a couple people over anyway. Since it was so last minute I was trying to find some food to throw together to feed the crowd and this dip was the fav of the night…
The guys ended up going through several bowls, a bag of pretzels & most of the crackers. Luckily I was able to hide a little to enjoy myself.
We’re a household of spicy food lovers so if you decide to make this dip you may want to gauge your spice-o-meter before adding the full amounts of Tabasco & Sriracha I listed below. Honestly, I’m going on a guesstimate for both hot sauces, I was adding some, tasting, then adding a little more. You know the routine.
I was going to go with a cold dip just throw the ingredients together & bam! you’re done. But with all of the different cheeses and creams, I thought it might give the dip a little something extra if I just heated it up. And we were having a party so why not throw a little beer in as well?
Spicy Drunken Crab Dip
12 oz 1/3 less fat cream cheese
4 oz low fat sour cream
1/3 cup + 2 Tablespoons beer
1 envelope ranch salad dressing mix
2 cups shredded cheddar cheese
2 teaspoons Sriracha hot chili sauce
1 teaspoon Tabasco
2 6 oz cans crab meat, drained
crackers or pretzels
In a large bowl, beat the cream cheese, sour cream, beer & dressing until smooth. Stir in cheddar cheese, Sriracha & Tabasco.
Heat in microwave for 2 minutes & 30 seconds. Mix well and cook for another 2 minutes. Stir in the crab, season with salt & cook for 30 seconds more, 5 minutes in total.
Let stand for 5 minutes then serve with crackers or pretzels.