Slow-Cooker Warm Artichoke and Crab Dip Recipe - BettyCrocker.com

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup freshly shredded Parmesan cheese (2 oz)
• 1/2 teaspoon grated lemon peel
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 container (16 oz) lump crabmeat
• 1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
• 2 cups shredded mozzarella cheese (8 oz)
• 4 cloves garlic, finely chopped
• 1/4 teaspoon red pepper sauce
• Assorted crackers, if desired