Cheesy-Spinach Crab Dip

Ingredients

• 1 1/2 cups lump crabmeat, drained and shell pieces removed
• 4 ounces shredded 50% reduced fat jalapeño cheddar cheese (about 1 cup)
• 3 ounces grated fresh Parmesan cheese (about 3/4 cup)
• 1/2 cup fat-free milk
• 1/2 cup grated onion (about 1/2 large onion)
• 1/2 cup canola mayonnaise
• 1 tablespoon sherry vinegar
• 1/2 teaspoon ground red pepper
• 2 garlic cloves, minced
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (8-ounce) tub fat-free cream cheese
• 1 (8-ounce) carton fat-free sour cream
• 1 teaspoon grated lemon rind

Preparation

1. 1. Place first 12 ingredients in a 3-quart electric slow cooker; stir well. Cover and cook on LOW for 2 hours. Stir in lemon rind.
2. Flavor Tip: For those who like their dips hot and spicy, increase the ground red pepper or add crushed red pepper for an additional kick.