There's a great crab dip - Betty Crocker recipe. The only change I make to it is to double the amount of crab meat it calls for. You get jumbo lump crab. It's insanely expensive, but also insanely good.

Agree with PP. I would keep to lighter dips. And I say that as a person who has not met a hot dip that I didn't want to marry.

Hate to say this but most hot dips are very rich. Serving it before a rich dinner such as thanksgiving may not be the best idea.
How about a fresh veggie platter or fruit salad?
But in answer to your question mine is any type of spinach and artichoke dip
Sorry just my 2 cents...

You have a crockpot and a 15 min drive. You can do alot with that. Make hot dips ahead of time and stick it into your crock pot. You can make a hot spinach dip and a hot crab dip with crackers or bread. 15 mins is not that long for your dips to get cold. Just make sure whatever you make put in your crockpot, you are not burning it.

I started a thread about a year ago called "I love dip" ... search the archives, I think a bunch of people put their favorite recipes on there.

Mine is buffalo chicken. Shredded chicken, franks hot sauce, blue cheese crumbles, blue cheese dressing, mexican cheese. Sinfully good.

It's my assignment for Thanksgiving for 20 people. We need to travel about 15 minutes and the dip will likely set out for 2 hours before dinner. Any ideas for something that can stay in 2 small crockpots (I don't think I can plan to use the host's oven or broiler but a mirowave would be available). Or should I give up on the idea of a hot appetizer altogether?