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Ingredients
US|METRIC
3 SERVINGS
- 16 oz. sour cream
- 6 1/2 cans frozen crabmeat, thaw and drain
- 3 oz. cream cheese (softened)
- 1 pkg. Knorr® Vegetable recipe mix
- 1 tsp. lemon juice
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Directions
- Combine all ingredients in 1-1/2-quart slow cooker. Cook covered on HIGH 2 hours. Stir before serving.
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Reviews(2)
vanessa triou 7 years ago
This recipe was OK. Nothing fantastic. It almost seems as if its missing something. If my family even wants the leftover dip I'm definitely going to add some grated Parmesan cheese and see if that helps
Angela 7 years ago
Turned out great; added some bacon bits to batch before cooking and a few as garnish. Tasted even better cold the next day!