Slow Cooker Crab and Artichoke Dip

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.

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

I have 3 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 13 people if each person gets around 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.

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.  Enjoy!  🙂

Slow Cooker Crab and Artichoke Dip

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• Author: Amy @ The Blond Cook
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Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 1 (16-ounce) can lump crab meat, drained
• 2 teaspoons freshly minced garlic
• 1–1/2 teaspoons Old Bay Seasoning, and additional for topping
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• 2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 2/3 cup shredded Parmesan cheese
• 1/3 cup sour cream
• 1 (14-ounce) can artichoke hearts, well drained and roughly chopped
• 1 green onion, sliced

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Instructions

1. In a 2-quart slow cooker, stir together all ingredients (except green onions) until combined.
2. Cover and cook on low heat for 2-1/2 hours, or until bubbly and heated through.  Sprinkle with additional Old Bay Seasoning and sliced green onions.  Serve with toasted baguette slices or crackers.