My friend Sandy made this on Christmas Eve and I can’t believe it’s taken me this long to make it and take a photo. This would have made a perfect Super Bowl appetizer. Just remember that this is a crock pot recipe and probably the only one on my website since my husband is not a fan of slow cooker dishes (it’s a personal issue of his and one that I don’t claim responsibility for). He makes an exception for this one because it’s so GOOD!
Ingredients:
2 tsp butter
6 green onions, chopped
2 garlic cloves, minced
1 C heavy whipping cream (i used 1/2 & 1/2 – forgot this part @ grocery)
1 (14 oz) can quartered artichoke hearts, drained and coarsely chopped
3 (8oz) packages cream cheese, softened
1 (8oz) can water chestnuts, diced and drained
3/4 C ham (forgot this on my list too – I used bacon)
1/2 C shredded Parmesan cheese
2 Tbsp minced pickled jalapenos slices or 1 fresh jalapeno, minced
3/4 tsp salt
1/4 tsp pepper
1 lb fresh lump crab meat, drained ( I used 8 oz – don’t like too fishy!)
1 C (4 oz) shredded sharp Cheddar cheese
Instructions:
Melt butter in large nonstick skillet over med heat. Add green onions and garlic; saute 4 minutes until tender. Add cream and artichokes. Bring to boil; reduce heat, and simmer 4 to 5 minutes or until reduced to 2 cups
Beat cream cheese in large bowl until smooth and creamy. Stir in water chestnuts and next 5 ingredients. Add artichoke cream sauce; stir well until combined. Gently fold in crab meat.
Spoon dip into a lightly greased 3 or 4 quart slow cooker. Sprinkle with cheddar cheese. Cook covered on low 2 1/2 hrs until thoroughly heated and cheese melts. Serve with sugar snap peas, carrots, cucumber slices & radishes.
Looks yummy, perfectly served with veggies for dipping!
Try it with sugar snap peas…so wonderful!
Thank you for posting this! It is wonderful!