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Hot Crab, Artichoke, and Jalapeno Spread

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“This crock pot recipe frees up the oven during the busy holiday season. Serve this with tortilla chips or crackers. Recipe is from Canada's Best Slow Cooker Recipes by Donna-Marie Pye.”
2hrs 15mins
3 cups

Ingredients Nutrition


  1. In a nonstick skillet, heat canola oil over medium heat.
  2. Add jalapeño and red pepper; saute for 5 minutes or until tender.
  3. Combine sauteed peppers with remaining ingredients in a medium bowl.
  4. Mix well and spoon into prepared slow cooker.
  5. Cover and cook on low for 4 to 6 hours or on high for 2 to 21/2 hours. Do not stir.
  6. Alternatively, cook on high for 1 1/2 to 2 hours and then reduce to low to keep warm until ready to serve.

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