Cheesy-Spinach Crab Dip

• 1 1/2 cups lump crabmeat, drained and shell pieces removed
• 4 ounces shredded 50% reduced fat jalapeno cheddar cheese (about 1 cup)
• 3 ounces grated fresh Parmesan cheese (about 3/4 cup)
• 1/2 cup fat-free milk
• 1/2 cup grated onion (about 1/2 large onion)
• 1/2 cup canola mayonnaise
• 1 tablespoon sherry vinegar
• 1/2 teaspoon ground red pepper
• 2 garlic cloves, minced
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (8-ounce) tub fat-free cream cheese
• 1 (8-ounce) carton fat-free sour cream
• 1 teaspoon grated lemon rind

1. Place first 12 ingredients in a 3-quart electric slow cooker; stir well. Cover and cook on LOW for 2 hours. Stir in lemon rind.
2. Flavor Tip: For those who like their dips hot and spicy, increase the ground red pepper or add crushed red pepper for an additional kick.
3. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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lump crabmeat, cheddar cheese, parmesan cheese, milk, onion, canola mayonnaise, sherry vinegar, ground red pepper, garlic, cream cheese, sour cream, lemon rind

Taken from www.myrecipes.com/recipe/cheesy-spinach-crab-dip (may not work)