Hot Crab Dip Recipe - Low Carb & Healthy
- 1 cup (225 g) mayonnaise
- 8 ounces (225 g) shredded cheddar cheese
- 4 scallions, minced
- 6 ounces (170 g) canned crabmeat, drained
- 1 clove garlic, crushed
- 3 ounces (85 g) cream cheese, softened, cut into chunks
Combine everything in your slow cooker and stir together.
Cover the slow cooker, set it to low, and let it cook for 1 hour.
Remove the lid and stir to blend in the now-melted cream cheese.
Re-cover and cook for another hour.
Serve with celery, pepper, and cucumber dippers.
Each with 13 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs. Analysis does not include vegetable dippers.