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