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Spinach Crab Artichoke Dip





Spinach, Crab and Artichoke Dip

Makes 10 (¼ cup) Servings

1 Can (6 ½ ounces) Crabmeat, Drained and Shredded

1 Package (10 ounces) Frozen Chopped Spinach, Thawed and Squeezed Dry

1 Package (8 ounces) Reduced Fat or Regular Cream Cheese

1 Jar (about 6 ounces) Marinated Artichoke Hearts, Drained and Finely Chopped

¼ Teaspoon Hot Pepper Sauce

Sliced Bell peppers and Cucumbers

  1. Pick out and discard any shell or cartilage from crabmeat

  2. Combine crabmeat, spinach, cream cheese, artichokes and hot pepper sauce in 1 1/2 - quart slow cooker. Cover; cook on HIGH 1 ½ to 2 hours or until heated through, stirring after 1 hour. Serve with your choice of vegetables.

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