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Crock Pot Shrimp and Artichoke Dip or Crab and Artichoke Dip

4.5(8)

This is so perfect for entertaining or to serve on Game Day. This dip stays soft and warm the whole time, doesn't get cold and solidified like many other artichoke dips I have made. You can make either the shrimp version or the crab version, or even substitute clams if you prefer. Also, I have added a small can of drained water chestnuts on occasion. ** Also, I use my small slow cooker for this recipe and just leave it on all day - think it's a 2 quart cooker ** One more note - one of my girlfriends loved this so much that she made the recipe as is and served it over linguini for Sunday Pasta.

by BlondieItaliana·published 2008-04-24

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Spreads

Servings

24 serving(s)

Total time

1h 10m

prep 10 min

Calories / serving

67 kcal

Ingredients (12)

serves

Pam cooking spray (I use the Pam Olive Oil spray to coat the crock pot before adding ingredients)
1 cup crabmeat (lump crabmeat or imitation crabmeat)
1/2 cup parmesan cheese (grated)parmesan
1 onion, chopped (1 small onion chopped & microwaved with 1 teaspoon olive oil for about 1 minute or 4 medium green on)onion
2 (6 ounce) jars marinated artichoke hearts, drained & chopped (I use Rienzi or Cento Brand & pulse them a few times in processor)
2/3 cup frozen chopped spinach, thawed & drained wellspinach
1 (8 ounce) package cream cheese, cubedcream-cheese
1/2 red bell pepper, choppedbell-pepper
1/2 cup monterey jack cheese, shredded
4 ounces black olives, drained (sliced black olives)black-olives
salt & peppersalt-and-pepper
1 teaspoon lemon juicelemon-juice

Instructions (6 steps)

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Rich recipe — supports nutrition-aware planning.