CrockPot Crab Rangoon Dip
Ingredients
16 ounces Cream Cheese (softened)
½ cup Sour Cream
4 whole Green Onions (chopped)
1 ½ teaspoons Worcestershire Sauce
2 tablespoons Powdered Sugar
½ teaspoon Garlic Powder
12 ounces Shredded Crab Meat (or imitation crab meat)
Directions
Add all ingredients to a 2.5 to 3 quart slow cooker and stir to combine a little bit.
Cover and cook on LOW for 2 hours, stirring every 30 minutes to ensure the cream cheese is melting evenly.
To serve, turn slow cooker to the WARM setting and place out chips, crackers or cooked wonton skins.
