Crock-Pot Jalapeno Spinach Dip

 

2 10-ounce packages frozen chopped spinach, thawed and squeezed dry

2 8-ounce packages cream cheese, softened

1 cup grated Parmesan cheese

1 cup half-and-half cream

1/2 cup finely chopped onion

1/4 cup chopped and seeded jalapeno peppers

2 teaspoons Worcestershire sauce

2 teaspoons hot pepper sauce

1 teaspoon garlic powder

1 teaspoon dill weed

Tortilla chips

DIRECTIONS

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.