Jalapeno Spinach Dip
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 packages (8 ounces each) cream cheese, softened
1 cup grated Parmesan cheese
1 cup half-and-half cream
1/2 cup finely chopped onion
1/4 cup chopped seeded jalapeno peppers
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon garlic powder
1 teaspoon dill weed
In a 1-1/2-qt. slow cooker, combine the first 10 ingredients.
Cover and cook on low for 2-3 hours or until heated through.
Serve with chips or veggies.