2 (10 oz.) pkgs. frozen chopped spinach
1 lg. jar jalapeno Cheez Whiz
1 can cream of mushroom soup
1 (3 oz.) pkg. cream cheese
2 tbsp. dried minced onion
Thaw spinach completely. Drain, and squeeze as much moisture as possible from spinach. Combine all ingredients in the slow cooker/Crock Pot and cook on low about 2 hours, until hot (stir a few times to blend well). Keep warm in Crock Pot or chafing dish.
Serve with corn chips or crackers.