Seafood Cheese Dip Wednesday, February 8, 2012
1 32 oz pkg Velveeta style cheese, cubed
2 6 oz cans lump crabmeat, drained
1 10 oz can diced tomatoes and green chilies, undrained
1 cup frozen cooked salad shrimp, thawed
In a greased slow cooker, combine the cheese, crab, tomatoes and shrimp. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted, stirring occasionally. Serve with bagel chips.