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Hot Spinach Dip
2 packages frozen chopped spinach - (10 oz)
1 large jar jalapeno Cheez Whiz
1 can cream of mushroom soup
1 package cream cheese - (3 oz)
2 tablespoons dried minced onion
Thaw spinach completely. Drain, and squeeze as much moisture as possible from spinach. Combine all ingredients in the slow cooker and cook on LOW about 2 hours, until hot (stir a few times to blend well).
Keep warm in slow cooker or chafing dish. Serve with corn chips or crackers.
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