Crab Rangoon Dip for the Slow Cooker

Crab Rangoon Dip for the Slow Cooker
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (12 ounce) package crabmeat, flaked and cartilage removed
  • 1/2 cup sour cream
  • 4 green onions, chopped
  • 2 tablespoons confectioners' sugar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder


  1. Mix cream cheese, crabmeat, sour cream, green onions, confectioners' sugar, Worcestershire sauce, and garlic powder in the crock of a slow cooker.
  2. Cook on Low for 2 hours, stirring at least once.

05/02/2018
Crab Rangoon Dip for the Slow Cooker, recipe PT15M PT1H 5 455 calories

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