Ingredients
1
cup mayonnaise
1/2
cup sour cream
1/2
cup freshly shredded Parmesan cheese (2 oz)
1/2
teaspoon grated lemon peel
2
tablespoons fresh lemon juice
1/2
teaspoon salt
1/2
teaspoon pepper
1
container (16 oz) lump crabmeat
1
can (14 oz) Progresso™ artichoke hearts, drained, chopped
2
cups shredded mozzarella cheese (8 oz)
4
cloves garlic, finely chopped
1/4
teaspoon red pepper sauce
Assorted crackers, if desired
Preparation
Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except crackers until well mixed.
Cover; cook on Low heat setting 2 hours. Serve dip warm with crackers.
