Name: Slow Cooker Crab and Artichoke Dip
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Ingredients: 16 ounces cream cheese (softened); 16 ounces can lump crab meat (drained); 2 teaspoons minced fresh garlic; 1 ½ teaspoons Old Bay Seasoning (and additional for topping); ½ teaspoon freshly ground black pepper; ½ teaspoon kosher salt; ½ teaspoon Italian seasoning; 2 tablespoons lemon juice; 2 teaspoons Worcestershire sauce; ⅔ cup grated Parmesan cheese; ⅓ cup sour cream; 14 ounce can artichoke hearts (well drained and roughly chopped); 1 green onion (sliced)

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Holiday celebrations are in full effect right now, so today I’m sharing one of my favorite party appetizers: Slow Cooker Crab and Artichoke Dip.

Crab and artichoke dip with green onions in a round black slow cooker.

I love slow cooker appetizers because they free up your stove AND are easily kept warm throughout the party. A win-win situation!

A piece of French bread dipped into artichoke crab dip in a slow cooker.

I have three slow cookers and I used a 2 quart slow cooker for this recipe. This recipe yields about 6 1/2 cups of crab dip, enough for about 12 people if each person gets a little over 1/2 cup each (sorry, I love crab dip and tend to over-indulge!).

The reason I used a smaller slow cooker is because I’ve read that your slow cooker needs to be approximately 1/2 to 2/3 full to evenly heat and cook. If you use a larger slow cooker, this recipe will take less time.

Crab dip with artichokes in a crock pot by toasted sliced French bread.

I’ve been making this recipe for years, adding a little of this and a little of that until I got the taste like I wanted it… I’ve never measured the ingredients until now. Feel free to add more or less of the seasonings to your personal preference.

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Slow Cooker Crab and Artichoke Dip

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: slow cooker crab and artichoke dip

Prep Time: 10 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 40 minutes

Servings:

Author: Amy

Ingredients

16 ounces cream cheese softened
16 ounces can lump crab meat drained
2 teaspoons minced fresh garlic
1 ½ teaspoons Old Bay Seasoning and additional for topping
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
½ teaspoon Italian seasoning
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
⅔ cup grated Parmesan cheese
⅓ cup sour cream
14 ounce can artichoke hearts well drained and roughly chopped
1 green onion sliced

Instructions

In a 2 quart slow cooker, stir together all ingredients (except green onions) until combined.
Cover and cook on low heat for 2 to 2 ½ hours, or until bubbly and heated through. Sprinkle with additional Old Bay Seasoning and sliced green onions. Serve with toasted baguette slices or crackers.

Nutrition

If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

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Comments

Elizabeth Garrett says

January 02, 2019 at 5:14 pm

This looks fantastic!!!!!!!! Yummmmm

- Amy @ The Blond Cook says
  
  January 03, 2019 at 9:31 am
  
  Thank you, Elizabeth!
  
Billy says

July 10, 2018 at 12:56 pm

I’ve never tried making it in the slow cooker before! Looks so easy and delicious. Thank you so much for sharing – can’t wait to make this at home.

- Amy @ The Blond Cook says
  
  July 12, 2018 at 8:50 am
  
  Thanks so much, Billy. Hope you enjoy it! 🙂
  
Valerie | Valerie's Kitchen says

December 20, 2017 at 3:58 pm

I love that you did this in a slow cooker! Perfect for taking to a work party or potluck. Looks fabulous!

- Amy @ The Blond Cook says
  
  December 21, 2017 at 9:41 am
  
  Thanks so much, Valerie! 🙂