Hot Crab Dip: slow cooker
Cooking MethodSlow Cooker
Ingredients
- 3 pkgs (8 oz. each) cream cheese, cut up and softened
- 1/4 to 1/2 cup milk
- 2 6-1/2 oz. cans crabmeat, drained, flaked and cartilage removed
- 1/2 chopped green onions with tops
- 1 t prepared horseradish
- 2 t Worcestershire sauce
Instructions
Combine all ingredients in lightly greased slow cooker. Cover and cook on High setting until cheese begins to melt (about 30 min.) stirring occasionally. Cover and continue to cook on High setting until mixture is smooth and cheese melted. Add more milk if needed for dipping consistency; then turn to Low setting for 3 to 4 hrs. Clam Dip: Substitute 2 cans ( 7 oz. each) minced clams for crabmeat; use clam juice instead of milk to dilute mixture.
