CROCK-POT JALAPENO SPINACH DIP

By á-32773

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

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.