CROCKPOT SHRIMP DIP RECIPES

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CROCK POT SHRIMP AND ARTICHOKE DIP OR CRAB AND ... - FOOD.COM



Crock Pot Shrimp and Artichoke Dip or Crab and ... - Food.com image

This is so perfect for entertaining or to serve on Game Day. This dip stays soft and warm the whole time, doesn't get cold and solidified like many other artichoke dips I have made. You can make either the shrimp version or the crab version, or even substitute clams if you prefer. Also, I have added a small can of drained water chestnuts on occasion. ** Also, I use my small slow cooker for this recipe and just leave it on all day - think it's a 2 quart cooker ** One more note - one of my girlfriends loved this so much that she made the recipe as is and served it over linguini for Sunday Pasta.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 24 serving(s)

Number Of Ingredients 12

Pam cooking spray (I use the Pam Olive Oil spray to coat the crock pot before adding ingredients)
1 cup crabmeat (lump crabmeat or imitation crabmeat)
1/2 cup parmesan cheese (grated)
1 onion, chopped (1 small onion chopped & microwaved with 1 teaspoon olive oil for about 1 minute or 4 medium green on)
2 (6 ounce) jars marinated artichoke hearts, drained & chopped (I use Rienzi or Cento Brand & pulse them a few times in processor)
2/3 cup frozen chopped spinach, thawed & drained well
1 (8 ounce) package cream cheese, cubed
1/2 red bell pepper, chopped
1/2 cup monterey jack cheese, shredded
4 ounces black olives, drained (sliced black olives)
salt & pepper
1 teaspoon lemon juice

Steps:

  • Spray inside of slow cooker with cooking spray.
  • Add all ingredients to slow cooker and combine. Cover.
  • Cook on low 1 or 2 hours.
  • Stir until well blended after cooking.
  • You can leave this on "keep warm" setting all day, stirring occasionally, if cheese clumps or separates from sitting.
  • Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.

Nutrition Facts : Calories 67, FatContent 5.1, SaturatedFatContent 2.7, CholesterolContent 14.3, SodiumContent 121.7, CarbohydrateContent 3.3, FiberContent 1.6, SugarContent 0.8, ProteinContent 2.6

RACHEL'S CROCKPOT SEAFOOD CHEESE DIP RECIPE | ALLRECIPES



Rachel's Crockpot Seafood Cheese Dip Recipe | Allrecipes image

One of my family and friends favorite savory cheese dips with delicate crabmeat, shrimp and lobster, crockpot style. Perfect for potlucks and holiday gatherings. I created this recipe several years ago from what ever I had on hand at the time and it has since been requested year after year for Christmas parties.

Provided by Rachel Dobbs

Categories     Appetizers and Snacks    Dips and Spreads Recipes    Shrimp Dip Recipes

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours 0 minutes

Yield 10 servings

Number Of Ingredients 9

1 (8 ounce) package processed cheese food (such as Velveeta®)
2 tablespoons reduced-fat cream cheese
1?½ cups sour cream
½ cup cooked small shrimp
½ cup cooked crabmeat, flaked
½ cup cooked lobster, flaked
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon Worcestershire sauce
1 loaf (1/2-inch-thick) slices French bread, lightly toasted

Steps:

  • Combine processed cheese food, cream cheese, sour cream, shrimp, crab, and lobster in a crockpot. Cover and cook on Low heat until cheese is melted, about 1 hour, stirring occasionally to break up lumps. Once the cheese is melted, stir in seafood seasoning and Worcestershire sauce. Serve with French bread.

Nutrition Facts : Calories 308.2 calories, CarbohydrateContent 29.3 g, CholesterolContent 60.6 mg, FatContent 14.5 g, FiberContent 1.1 g, ProteinContent 15.3 g, SaturatedFatContent 8.5 g, SodiumContent 777.4 mg, SugarContent 2.9 g

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CROCK POT SHRIMP AND ARTICHOKE DIP OR CRAB AND ... - FOOD.COM
This is so perfect for entertaining or to serve on Game Day. This dip stays soft and warm the whole time, doesn't get cold and solidified like many other artichoke dips I have made. You can make either the shrimp version or the crab version, or even substitute clams if you prefer. Also, I have added a small can of drained water chestnuts on occasion. ** Also, I use my small slow cooker for this recipe and just leave it on all day - think it's a 2 quart cooker ** One more note - one of my girlfriends loved this so much that she made the recipe as is and served it over linguini for Sunday Pasta.
From food.com
Reviews 4.5
Total Time 1 hours 10 minutes
Calories 67 per serving
  • Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.
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