Slow-Cooked Hot Crab Dip*
Prep Time: 10 minutes
Total Time: 2 hours, 40 minutes
1 (8-oz) pkg cream cheese, softened
1/2 cup mayonnaise
1/4 cup sour cream
1 tsp garlic salt
2 tsp white wine Worcestershire sauce*
1 Tbsp dry sherry or apple juice
1/4 cup sliced green onions
2 (6-oz.) cans crabmeat, drained
In 1 to 3-quart slow cooker, combine cream cheese, mayonnaise, sour cream, garlic salt and Worcestershire sauce; mix well with fork. Add sherry, onions and crabmeat; mix lightly.
Cover; cook on low setting for 1 1/2 to 2 1/2 hours. Serve with assorted crackers or cut-up fresh vegetables
Makes 2 1/2 cups. Per 2 Tbsp serving: 100 calories, 9 g fat.
* Regular, dark Worcestershire sauce can be used, but the dip will have a slight tan color.
Pillsbury Slow Cooker Recipes booklet