Americans love to celebrate, not only national holidays, birthdays and anniversaries, but graduations, retirements, and, it appears, even this year’s historical eclipse, which will make its appearance on August 21. People all across the country have sent months preparing for this event, with those who don’t live within the path of this phenomenon booking hotel rooms in far-away places just so they may view the two-minute-or-so “happening.”
If you happen to be planning an “eclipse party,” this tasty hot crab dip may offer something a little different for your guests. It’s easy to throw together and then you just let your slow cooker do the work. I serve it hot, but I’ve found that our grandchildren enjoy it cold as well, so even if it cools off during your party, it won’t harm the flavor.
This dip goes great with any type of crackers, chips and even more healthy choices, like fresh, cut-up cucumbers, carrots, celery and broccoli. This is one dip that can be served year-round for any occasion, even just as a family snack.
SLOW-COOKER HOT CRAB DIP
1 (8-ounce) package cream cheese, softened
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon garlic salt
2 teaspoons white wine Worcestershire sauce (or just plain Worcestershire sauce)
1 tablespoon apple juice
1/4 cup sliced green onions
2 (6-ounce) cans crabmeat, drained
In a 1- to 3-quart slow cooker, combine cream cheese, mayonnaise, sour cream, garlic salt and Worcestershire sauce; mix well with fork. Add apple juice, onions and crabmeat; mix lightly.
Cover and cook on low setting for 1 1/2 to 2 1/2 hours. Serve with assorted crackers, chips or cut-up fresh vegetables. Makes 2 1/2 cups of dip.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
