Slow-Cooked Crab Dip
"Dips made in the slow cooker are ideal for entertaining since they free up the oven. Leftovers of this one are incredible the next day scooped over a baked potato. —Susan D’Amore, West Chester, Pennsylvania..."
INGREDIENTS
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1 package (8 ounces) cream cheese, softened
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2 green onions, chopped
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1/4 cup chopped sweet red pepper
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2 tablespoons minced fresh parsley
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2 tablespoons mayonnaise
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1 tablespoon Dijon mustard
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1 teaspoon Worcestershire sauce
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 cans (6 ounces each) lump crabmeat, drained
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2 tablespoons capers, drained
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Dash hot pepper sauce
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Optional: Additional capers, minced fresh parsley and grated lemon zest
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Assorted crackers and lemon wedges
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