Artichoke and Crabmeat Dip

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

 

Yield:

Makes 6 Cups

Recipe from

Recipe Time

Hands-on: 11 Minutes
Total: 2 Hours, 30 Minutes

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

Preparation

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.

Note:

Pick through the crabmeat to remove the fine cartilage, if you like, but take care to leave the prized chunks of lump crabmeat as intact as possible.

Our Best Slow Cooker Suppers

November 2013