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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (83g) Recipe makes 12 servings |
||
| Calories 121 | ||
| Calories from Fat 72 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.1g | 12% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 389mg | 16% | |
| Potassium 177mg | 5% | |
| Total Carbohydrate 6.8g | 2% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 0.6g | ||
| Protein 6.5g | 13% | |
Artichoke Crab Spread (For the Crock Pot)
By: Chris from Kansas
Jan 8, 2006
This is a great tasting dip that can be put together quickly. It has a thick spread consistency, but can easily be thinned with milk for dip with chips based on personal preference.
SERVES 12
Ingredients
-
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
- 1 (8 ounce) package cream cheese, cubed
- 4 medium green onions, sliced
- 1 cup shredded imitation crabmeat
- 1/2 cup grated parmesan cheese
- 4 teaspoons lemon juice
- crackers
Directions
1
Spray inside of 1-3 quart slow cooker with cooking spray.2
Place all ingredients except crackers in cooker.3
Cover and cook on low setting for 1 to 1 1/4 hours or on high setting for 30 to 45 minutes or until cream cheese is melted. Stir until cheese is smooth.4
Scrape down side of cooker with rubber spatula to help prevent edge of spread from burning. Turn to low heat setting and hold for up to 3 hours.5
Serve with crackers.
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Browse similar recipes by category
- Course > Appetizers > Spreads
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: GotBoxer?
On Oct 27, 2008
WOW! WOW! WOW! This dip was great! I didn't have enough time to make this in the crock pot so I put it in the microwave for a couple of minutes, stirring after each minute and it turned out great.I did use 2 pkgs of Starkist's (?) real crabmeat instead of immitaion and added a little salt and crushed red pepper for some umph. Definitly a keeper and will be appearing on my holiday table- thank you for sharing!
From: Geema
On May 21, 2007
This dip got rave reviews from my Bible study group who scraped the bowl clean. Luckily I was able to get a bit of the yummy stuff before it was gone. I didn't use the crockpot, since I thought it would be way too big, and baked it very slowly on 225 degrees for 30 minutes, stirring the ingredients together after 15 minutes. For substitutions,I used a can of lump crabmeat, and a small red spring onion, minced. I had some concern that this dip would be sort of bland and without any "kick" to it, but it was just perfect in every way. I will try out my small crockette for this dip next time, since I think the ingredients are the right amount.
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