Slow Cooking Thursday

Hot Crab Dip

3 (8 oz) packages of cream cheese softened

1/2 cup milk

2 (3.5 oz) canned crabmeat-drained and flaked or 2 packages of imitation crab meat

1/2 cup chopped green onion with tops

1 teaspoon prepared horseradish

2 teaspoon Worcestershire sauce

Combine all ingredients in a greased slow cooker and place the top on and cook on high for about 30 minutes or until the cheese begins to melt. Stir occasionally very well. Cover and continue to cook on high until mixture is smooth and cheese is melted. Add more milk if needed for dipping. Turn to low for 3-4 hours. Just before serving remove cover. Serve hot.

For more Slow cooking recipes visit Diary of a SAHM.