Nearly every time my girlfriends and I get together, we dip into this rich and creamy snack and our favorite bottle of wine. It’s so convenient to use the slow cooker to make this recipe—it’s a perfect fit for our relaxed friends nights. —Connie McKinney, Marshall, Missouri
Ingredients
- 3 cups fresh baby spinach
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 package (8 ounces) cream cheese, softened
- 2 cups shredded Havarti cheese
- 1 can (6 ounces) lump crabmeat, drained
- 1/2 cup sour cream
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Assorted crackers
Directions
- In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain.
- In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheeses are melted. Serve with crackers.
