Spinach Crab and Artichoke Dip I found this recipe in one of those little recipe books sold near the diabetic cooking. Nice thanksgiving recipe

Ingredients 

1 package (10 ounces)

frozen chopped

spinach, thawed and

squeeze nearly dry

I tub (8 ounces)

reduced-fat cream

cheese

1 jar (6to7ounces)

marinated artichoke

hearts, drained and

finely chopped

I can (6½ ounces) crab

meat, drained and shredded

¼ teaspoon hot pepper sauce

Method

Combine spinach, cream cheese, artichoke hearts, crab meat and pepper sauce in 1 1h-quart slow cooker. 

Cover and cook on HIGH for l½to 2 hours or until hot, stirring dip after 1 hour. (Dip will stay warm ¡n slow cooker for 2 hours).

Makes 10 (¼-cup) servings Seiving suggestion: Serve with Melba toast or whole wheat, trans-fat-free crackers.