Here is the second of the three hot dip recipes that I made for our Fourth of July party:
Hot Crab Dip
(from Taste of Home, Quick Cooking, 2000 Annual)
½ cup milk
1/3 cup salsa
3 pkgs (8 oz each) cream cheese, cubed
2 pkgs (8 oz each) imitation crab meat, flaked (I like a little more)
1 cup thinly sliced green onions
1 can (4 oz) chopped green chilies
Combine milk and salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve with crackers.
Yield: about 5 cups.
Nutritional Analysis: One ¼ cup serving (prepared with skim milk and light cream cheese, calculated without crackers) equals 80 calories, 385 mg sodium, 23 mg cholesterol, 5 gm carbohydrate, 7 gm protein, 3 gm fat.
Diabetic Exchanges: 1 lean meat, 1 vegetable
Suggestion - Use a crock-pot liner - it makes clean-up a breeze!