Slow Cooker week baby! We’re still celebrating the release of my new Slow Cooker Cookbook! I still can’t believe it really happened. I have a book!
A great way to utilize smaller slow cookers is for dips. Seriously guys, it makes throwing a party so much easier to put it all in a few hours ahead and have a hot dip ready to go that actually stays hot. This dip is spicy and flavorful. I used canned crab from Trader Joe’s, but you can use fresh or imitation. The red bell pepper adds a bright color and a bright, sweet flavor.
Prep Time: <10 minutes
Slow Cooker Time: High, 2 hours, Low 3.
Yield: 4 cups of dip
12 oz lump crab meat
4 oz cream cheese
2 cups shredded mozzarella cheese
1 red bell pepper, seeded and diced
1 jalapeno, minced
1 clove garlic, minced
1 lemon, juiced
2 TB worcestershire sauce
1/2 tsp ground mustard
1. Stir everything together in a 1 to 2 quart slow cooker.
2. Cook on high 2 hours until warm and bubbly or low 3 hours. Stir before serving.