CrockPot Cheesy Artichoke Crab Dip

written by CrockPot Cooking | November 9, 2023

Ingredients

1 ½ cups Shredded Monterey Jack Cheese
1 cup Mayonnaise
½ cup Grated Parmesan Cheese
14 ounces Canned Artichoke Hearts (drained and each artichoke cut into fourths)
12 ounces Lump Crab Meat
8 ounces Cream Cheese (softened)
2 cloves Garlic (minced)
1 medium Shallot (finely chopped)
2 teaspoons Worcestershire Sauce
¼ teaspoon Kosher Salt
¼ teaspoon Freshly Ground Black Pepper

Directions

Prep all ingredients and add everything to a 3 quart slow cooker.

Stir with a rubber spatula or spoon to combine the ingredients a little bit.

Cover and cook on LOW for 2 hours. Remove lid, give everything a good stir, recover and continue cooking on LOW for an additional 2 hours.

Stir once more at the end of the cooking time before serving.

If desired, dip may be kept on the WARM setting for up to 2 hours to allow your party guests to enjoy the dip while it is nice and warm.