Hot Crab Dip
PREP: 5 min. • COOK: 3 hours MAKES: 20 servings (¹₄ cup each)
I have a large family, work full time, plus I coach soccer and football, so I appreciate recipes that are easy to assemble. The rich, creamy dip is a fun appetizer to whip up for any gathering. —Teri Rasey, Cadillac, MI
1/2 cup whole milk
1/₃ cup salsa
3 pkg. (8 oz. each) cream
2 pkg. (8 oz. each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 oz.) chopped green chilies Assorted crackers or fresh vegetables
In a small bowl, combine milk and salsa. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve with crackers.
PER SERVING 148 cal., 12g fat (7g sat. fat), 38mg chol., 274mg sod., 6g carb. (2g sugars, 0 fiber), 5g pro.
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