Crock Pot Shrimp And Artichoke Dip Or Crab And Artichoke Dip

• Pam cooking spray (I use the Pam Olive Oil spray to coat the crock pot before adding ingredients)
• 1 cup crabmeat (lump crabmeat or imitation crabmeat)
• 1/2 cup parmesan cheese (grated)
• 1 onion, chopped (1 small onion chopped & microwaved with 1 teaspoon olive oil for about 1 minute or 4 medium green on)
• 2 (6 ounce) jars marinated artichoke hearts, drained & chopped (I use Rienzi or Cento Brand & pulse them a few times in processor)
• 2/3 cup frozen chopped spinach, thawed & drained well
• 1 (8 ounce) package cream cheese, cubed
• 1/2 red bell pepper, chopped
• 1/2 cup monterey jack cheese, shredded
• 4 ounces black olives, drained (sliced black olives)
• salt & pepper
• 1 teaspoon lemon juice

1. Spray inside of slow cooker with cooking spray.
2. Add all ingredients to slow cooker and combine. Cover.
3. Cook on low 1 or 2 hours.
4. Stir until well blended after cooking.
5. You can leave this on "keep warm" setting all day, stirring occasionally, if cheese clumps or separates from sitting.
6. Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.

olive oil spray, crabmeat, parmesan cheese, onion, hearts, well, cream cheese, red bell pepper, monterey jack cheese, black olives, salt, lemon juice

Taken from www.food.com/recipe/crock-pot-shrimp-and-artichoke-dip-or-crab-and-artichoke-dip-300371 (may not work)