1Mix cream cheese, mayonnaise, sour cream, garlic salt and Worcestershire sauce in 1- to 3-quart slow cooker, using fork. Gently mix in sherry, onions and crabmeat.
2Cover and cook on low heat setting 1 hour 30 minutes to 2 hours 30 minutes.
3Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with crackers or vegetables. Dip will hold on low heat setting up to 4 hours; stir occasionally.