Rich and creamy, this hot crab dip is an elegant addition to any celebration. It can be made up to 2 days in advance; store, covered, in the refrigerator. Before cooking, allow the crab mixture to return to room temperature.
Serve with toasted croutes made from a French baguette, or spread on your favorite crackers. There won't be any leftovers when you serve this tasty hors d'oeuvre at your next party!
Prep: 10 mins
Cook: 3 Hours
20 Servings
Ingredients
1/2 cup milk
1/3 cup salsa
3 packages (8 ounces each) cream cheese, cubed
2 packages (8 ounces each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 ounces) chopped green chilies
Assorted crackers
Directions
- 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. Yield: about 5 cups.
Nutritional Analysis:
- One 1/4-cup serving (prepared with fat-free milk and reduced-fat cream cheese; calculated without crackers) equals 80 calories, 3 g fat (0 saturated fat), 23 mg cholesterol, 385 mg sodium, 5 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.
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