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Hot Crab Dip
SUBMITTED BY: susan PHOTO BY: susan Category: Slow Cooker Dips
INGREDIENTS
6 8-oz pkgs. cream cheese, cut up
1 c. milk 4 6½-oz cans crabmeat, drained and flaked 1 cup green onions, chopped 2 tsp horseradish 1 Tbs Worcestershire DIRECTIONS
Combine ingredients in the slow cooker.
Cover; cook on High until cheese begins to melt, stirring occasionally. Continue to cook on High until mixture is smooth and cheese is melted. Add more milk if needed for consistency; then turn to Low for 3-4 hours.
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