Dips (Seafood Cheese)

By chefbobby

Ingredients

• 1 package (32 ounces) process cheese (Velveeta), cubed
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 cup frozen cooked salad shrimp, thawed
• French bread baguettes, sliced and toasted

Preparation

Step 1

In a greased 3-qt. 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 baguettes.