Slow cooker dips

Clam and Crap dip
Ingredients

• 1 bunch scallions, trimmed and diced
• 3 cans (6.5 oz each) chopped clams in juice, drained
• 1 can (8 oz) jumbo lump crab meat
• 1 pkg (8 oz) Neufchatel cheese, softened
• 1/2 cup  light mayonnaise
• 2 cloves garlic, minced
• 1 teaspoon  Worcestershire sauce
• 1 tablespoon  reduced-sodium Old Bay seasoning
• Hot sauce (optional)
• crackers

Directions

1. Coat slow cooker with nonstick cooking spray. Reserve 2 tbsp of the scallions.

2. Combine clams, crab meat, Neufchatel, mayonnaise, garlic, Worcestershire sauce, Old Bay seasoning and remaining scallions in slow cooker. Cover and cook on HIGH for 2 hours.

3. Stir in a few drops of hot sauce, if desired. Serve on crackers topped with reserved scallions

Green Chili and Corn Dip Ingredients

• 1 jar (16-17.6 oz) mild salsa verde
• 1 1/2 cups  frozen corn kernels
• 1 small sweet onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons  ground cumin
• 1 pkg (8 oz) Neufchatel cheese, softened
• 1 cup  shredded reduced-fat Monterey Jack cheese
• 1 tomato, diced
• 1/2 cup  chopped fresh cilantro
• Tortilla chips

Directions

1. Coat slow cooker with nonstick cooking spray.

2. Combine salsa verde, corn, onion, garlic and cumin in slow cooker. Add Neufchatel cheese and mix to combine. Cover and cook on HIGH for 2 hours.

3. Stir in Monterey Jack cheese, tomato and cilantro. Cover and cook 15 minutes longer. Serve with tortilla chips.

Atrichoke DipIngredients

• 2 pkg (9 oz each) frozen artichoke hearts, thawed and chopped
• 1 pkg (8 oz) Neufchatel cheese, softened
• 1/2 cup  light mayonnaise
• 1/2 cup  grated Parmesan cheese
• 3 shallots, grated
• 3 cloves garlic, grated
• 1 tablespoon  chopped fresh thyme
• 3 tablespoons  chopped fresh parsley leaves
• Juice of 1 lemon
• 1/2 teaspoon  sea salt
• Assorted crackers and cut vegetables

Directions

1. Coat slow cooker with nonstick cooking spray.

2. Stir in artichoke hearts, Neufchatel, mayonnaise, Parmesan, shallots, garlic, and thyme. Cover and cook on HIGH for 21/2 hours.

3. Stir in parsley, lemon juice and salt and transfer to a serving bowl.

Pizza DipIngredients

• 2 cans (14.5 oz each) diced tomatoes in juice, drained
• 1 can (15 oz) tomato sauce
• 3/4 cup (3 oz) chopped pepperoni
• 1 small onion, grated
• 3 cloves garlic, minced
• 2 teaspoons  Italian seasoning
• 1 teaspoon  red wine vinegar
• 1 1/4 cups  cups shredded mozzarella cheese
• Boboli pizza crusts, cut into wedges, toasted

Directions

1. Coat slow cooker with nonstick cooking spray.

2. Place diced tomatoes, tomato sauce, pepperoni, onion, garlic, Italianseasoning and vinegar in slow cooker. Cover and cook on HIGH for 2 hours.

3. Sprinkle mozzarella on top of tomato mixture. Cover and cook until cheese melts, about 15 minutes more. Serve with toasted Boboli wedges.

Reuben DipIngredients

• 1/2 pound  diced corned beef

• 1 8 ounce package cream cheese, softened

• 1 cup  shredded Swiss cheese

• 1 cup  sauerkraut, drained well

• 1/2 cup  sour cream

• 1 tablespoon  ketchup

• 2 teaspoons  spicy brown mustard

• Rye crackers or rye bread

Directions

1. Heat oven to 350 F. Grease a 1-quart casserole dish.

2. In a medium-size bowl, mix corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard. Spoon into the preparedcasserole dish.

3. Bake at 350 F for 30 minutes, until hot and bubbly. Serve warm with rye crackers or bread.