Ingredients
1
package (8 ounces) cream cheese, softened
1/2
cup mayonnaise or salad dressing
1/4
cup sour cream
1
teaspoon garlic salt
2
teaspoons white wine Worcestershire sauce
1
tablespoon dry sherry or apple juice
4
medium green onions, sliced (1/4 cup)
2
cans (6 ounces each) crabmeat, drained and cartilage removed
Assorted crackers or cut-up fresh vegetables, if desired
Preparation
Mix cream cheese, mayonnaise, sour cream, garlic salt and Worcestershire sauce in 1- to 3-quart slow cooker, using fork. Gently mix in sherry, onions and crabmeat.
Cover and cook on low heat setting 1 hour 30 minutes to 2 hours 30 minutes.
Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with crackers or vegetables. Dip will hold on low heat setting up to 4 hours; stir occasionally.
