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SPINACH DIP
  • 2 cups bechamel sauce
  • 2 (8 ounce) packages cream cheese, softened
  • 1/4 teaspoon cayenne pepper
  • 1 pinch seasoning salt
  • 1 onion, chopped
  • 2 cups grated Parmesan cheese
  • 1/2 pound shredded Cheddar cheese
  • 2 (12 fluid ounce) cans spinach, drained
  1. In a large saucepan, melt together the Bechamel sauce, cream cheese, cayenne pepper, salt, onion, Parmesan cheese, and Cheddar cheese. Stir in the spinach.
  2. Transfer the mixture to a slow cooker and keep warm over medium heat.

 

 
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