Slow Cooker Hot Crab Dip
This Slow Cooker Hot Crab Dip is a creamy, cheesy and perfect for any occasion. Made with tender crab meat, savory seasonings, and melted cheese, it’s an easy and delicious appetizer that’s sure to impress your guests.
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Equipment
- 1 3 Quart Slow Cooker
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Ingredients
- 1 (8 Ounce) Block Cream Cheese softened
- ¼ Cup Mayonnaise
- ½ Cup Sour Cream
- 1 Cup Gruyere Cheese shredded
- ½ teaspoon Garlic Powder
- 2 teaspoons Stoneground Mustard
- 1 teaspoon Creole Seasoning
- 2 Each Green Onions sliced
- 2 (6 Ounce) Cans Lump Crab Meat drained
- ¼ Cup Sharp White Cheddar Cheese shredded
Instructions
- Add the cream cheese, mayonnaise, sour cream, gruyere cheese, garlic powder, mustard, Creole seasoning and green onions to a 3 quart slow cooker. Stir, cover and cook on low for 2 hours.1 (8 Ounce) Block Cream Cheese, ¼ Cup Mayonnaise, ½ Cup Sour Cream, 1 Cup Gruyere Cheese, ½ teaspoon Garlic Powder, 2 teaspoons Stoneground Mustard, 1 teaspoon Creole Seasoning, 2 Each Green Onions
- Remove the lid, stir in the drained lump crab meat then top with the shredded cheddar. Cover again and cook on high for another 30 minutes.2 (6 Ounce) Cans Lump Crab Meat, ¼ Cup Sharp White Cheddar Cheese
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Nutrition
Serving: 4Tablespoons | Calories: 270kcal | Carbohydrates: 1g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1252mg | Potassium: 302mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 438IU | Vitamin C: 9mg | Calcium: 267mg | Iron: 1mg
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