- 16 ounces sour cream
- 6 1/2 cans frozen crabmeat, thaw and drain
- 3 ounces cream cheese (softened)
- 1 package Knorr® Vegetable recipe mix
- 1 teaspoon lemon juice
- Combine all ingredients in 1-1/2-quart slow cooker. Cook covered on HIGH 2 hours. Stir before serving.
vanessa triou 17 Sep 2017
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 6 Feb 2017
Turned out great; added some bacon bits to batch before cooking and a few as garnish. Tasted even better cold the next day!
Queen Q. 18 Jun 2016
I doubled the ingredients and took this to the potluck at work. It was a huge hit and I had several requests for the recipe. My co-workers now think I'm a great cook!