Tequila Jalapeño Crab Dip — Super Bowl Party Appetizer
Fresh crab in a light tequila cream sauce with a mix of peppers and cheese. Perfect for your Super Bowl party.
I hadn’t spent much time in the kitchen lately, so I was eager to cook and experiment. I’ve been meaning to make a crab dip for some time, and with the Super Bowl coming up it felt like the perfect opportunity to create something fun and shareable for a crowd.
I decided to brighten the dip with a splash of tequila and a hit of lime for balance. The first batch was tasty, but I wanted more creaminess, so I folded in a block of cream cheese for a rich, silky texture. The result is a hot, bubbly dip that pairs beautifully with crunchy tortilla chips.
For the chips, cut corn tortillas into wedges and fry or bake until golden; finish with a light sprinkle of salt. Simple tortilla chips are the ideal vehicle for this spicy, creamy crab dip.
Tequila Jalapeño Crab Dip
Fresh crab in a light tequila cream sauce with a mix of peppers and cheese. Perfect for your Super Bowl party.
Ingredients
- ½ Anaheim (green) chili
- 1 jalapeño, seeded
- 1 clove garlic
- 4 cherry tomatoes
- 2 tablespoons onion, chopped
- ½ cup mayonnaise
- Juice of 1 lime
- 2 tablespoons tequila
- 1 tablespoon Tabasco Green Pepper Sauce
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground ginger
- 8 oz block cream cheese, room temperature
- 16 oz lump crabmeat
- ½ cup pepper jack cheese, shredded
Instructions
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Peel the garlic and seed the jalapeño. -
Toss the Anaheim chili, jalapeño, garlic, cherry tomatoes and onion into a food chopper and mince until finely chopped.
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In a medium bowl, whisk together the mayonnaise, lime juice, tequila, Tabasco, kosher salt, sugar, cayenne and ground ginger until smooth.
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Stir in the minced vegetables, softened cream cheese, lump crabmeat and shredded pepper jack until well combined.
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Spoon the mixture into a 1-quart casserole dish or similar baking dish, smoothing the top.
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Bake in a preheated 350°F (175°C) oven for about 30 minutes, until the dip is hot and bubbly and the top is lightly golden.
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Serve immediately with warm tortilla chips or toasted baguette slices.
Tips & Notes
Use lump crabmeat for the best texture and flavor. If you prefer a milder dip, reduce or omit the jalapeño and Tabasco. For extra smokiness, try a touch of smoked paprika or swap Tabasco for another green hot sauce you like.
To make tortilla chips at home, brush corn tortillas lightly with oil, cut into wedges and bake at 375°F for 8–12 minutes until crisp, or fry quickly in hot oil and drain on paper towels. Sprinkle with fine salt while still warm.
This dip can be assembled ahead of time and refrigerated for a few hours before baking; bring to room temperature for 15–20 minutes before placing in the oven to ensure even heating.
Additional Info
Nutrition information varies by ingredients and portion size; use nutrition tools if you need precise data. This recipe scales well for larger gatherings—double the ingredients and use a larger baking dish to serve more guests.
