Crock Pot Shrimp and Artichoke Dip or Crab and Artichoke Dip

READY IN: 1hr 10mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • Pam cooking spray (I use the Pam Olive Oil spray to coat the crock pot before adding ingredients)
  • 1
    cup crabmeat (lump crabmeat or imitation crabmeat)
  • 12
    cup parmesan cheese (grated)
  • 1
    onion, chopped (1 small onion chopped & microwaved with 1 teaspoon olive oil for about 1 minute or 4 medium green on)
  • 2
    (6 ounce) jars marinated artichoke hearts, drained & chopped (I use Rienzi or Cento Brand & pulse them a few times in processor)
  • 23
    cup frozen chopped spinach, thawed & drained well
  • 1
    (8 ounce) package cream cheese, cubed
  • 12
    red bell pepper, chopped
  • 12
    cup monterey jack cheese, shredded
  • 4
    ounces black olives, drained (sliced black olives)
  • salt & pepper
  • 1
    teaspoon lemon juice
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DIRECTIONS

  • Spray inside of slow cooker with cooking spray.
  • Add all ingredients to slow cooker and combine. Cover.
  • Cook on low 1 or 2 hours.
  • Stir until well blended after cooking.
  • You can leave this on "keep warm" setting all day, stirring occasionally, if cheese clumps or separates from sitting.
  • Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.
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