Crockpot Crab Dip

Dips in the crockpot are great because they can be held at a constant temperature for a long period of time so no food safety risk and low maintenance on a hosting end. What’s not to love? A few things we love about this recipe is that we are adding more veggies with the leeks and a higher protein content with the plain Greek yogurt and crab as well as some great omega-3’s.

What You Need

  • ½ lb cooked and shredded crab
  • 1, 10oz bag fresh baby spinach, roughly chopped
  • 1, 6oz can quartered artichoke hearts, chopped and drained
  • 2 leeks, roughly chopped
  • 1, 8oz brick low-fat cream cheese, cut into 1-inch cubes
  • 1 c. fat-free plain Greek yogurt
  • ½ c. shredded Mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 4 cloves garlic, minced
  • Salt and Pepper to taste

 How It’s Made:

  1. Toss all ingredients into a crockpot and stir to incorporate thoroughly
  2. Set on low setting for 2 hours before serving
  3. Serve with veggies like carrot chips, celery sticks, sliced cucumbers, or bell pepper strips. If you are looking for something with a saltier finish try a whole grain cracker or pita chip

Serves 12

Nutritional Facts:
Plate icon

Calories 123
Total Fat 7g
Protein 12g

Sodium 181mg
Fiber 1g
Sugars 2g

Carbohydrates 4g

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