CROCK-POT JALAPENO SPINACH DIP
By á-32773
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Ingredients
- 2 ten-oz. packages frozen chopped spinach, thawed and squeezed dry
- 2 8-oz. packages cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup half-and-half
- 1/2 cup finely chopped onion
- 1/4 cup chopped and seeded jalapeno peppers or 1/4 cup of fresh, chopped New Mexico green chili
- 2 tsp. Worcestershire sauce
- 2 tsp. hot pepper sauce
- 1 tsp. garlic powder
- 1 tsp. dill weed
- Tortilla chips
Details
Adapted from thedailymeal.com
Preparation
Step 1
In a 1-1/2-quart slow cooker, combine the first 10 ingredients. Cover and cook on low for 2-3 hours or until heated through.
Serve with chips.
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