Creamy Crab Rangoon Dip

Holy Moly - cream and crab - those words get my juices flowing!! And, you can easily make this masterpiece at home in your slow cooker.
(yields approx. 5 cups)

12 oz. crab* picked through for shells (the recipe calls for imitation, but I would not use it*)
2 8 oz. packages cream cheese with chives*, room temp.
2/3 cup sour cream
1/8 cup green onions, finely chopped
1&1/4 T. powdered sugar
1&1/2 t. Worcestershire sauce
1/2 t. garlic powder
1 round* loaf sourdough bread, for dipping
Multi-grain* crackers, for dipping

Combine cream cheese, sour cream, and crab meat in slow cooker. Add powdered sugar, Worcestershire sauce, garlic powder, and green onions, then use a wooden spoon to mix together. Place cover on slow cooker and cook on LOW for 2-3 hours, or until creamy. Stir in the middle to make sure everything is completely combined. Cut the top off the sourdough bread, and scoop out the center leaving 1/2" bread all around the sides, and pour crab rangoon dip into the center. Serve immediately with the pieces of scooped out bread and crackers.

"There comes a time when you have to stop crossing oceans for people who wouldn't jump puddles for you."

Praise the Lord, oh my soul for Thy provisions!!!

GO HAWKS!!!

Love,

MM