Artichoke and Crabmeat Dip

This appetizer recipe is as easy as combining eight ingredients in your slow cooker. Just let it cook away, and 2 1/2 hours later you'll have a party-ready dip ready to wow the socks off your family and friends. 

Artichoke and Crabmeat Dip
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands On Time:
11 mins
Total Time:
2 hrs 30 mins
Yield:
6 cups

Ingredients

  • 2 (6-oz.) cans lump crabmeat, drained and picked

  • 2 (14-oz.) cans quartered artichoke hearts, drained and chopped

  • 4 garlic cloves, minced

  • 1/4 cup lemon juice

  • 4 teaspoons hot sauce

  • 1/2 cup shredded Parmesan cheese

  • 2 (8-oz.) packages cream cheese, softened

  • 1 teaspoon white pepper

  • 1 cup mini bagel chips, coarsely crushed

  • Garnish: chopped fresh chives

Directions

  1. Combine first 8 ingredients. Spoon into a lightly greased 3-qt. slow cooker.

  2. Cover and cook on Low 2 1/2 hours. Stir until cheese is smooth; sprinkle with crushed bagel chips. Serve with crackers.

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