Jalapeño Spinach Dip

Ingredients:

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
Tortilla chips

Directions:

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. Yield: 16 servings (1/4 cup each).

Steak Sauce

Ingredients:

1 1/4 cups ketchup
2 tablespoons yellow mustard
2 tablespoons Worcestershire sauce
1 1/2 tablespoons apple cider vinegar
4 drops hot pepper sauce (Tabasco)
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:

In a medium bowl mix together all the ingredients. Transfer to jar and refrigerate until needed.

*Recipe is set for a serving of 12*