INGREDIENTS:
8 ounces cream cheese, cubed
1/4 cup whipping cream
1 cup frozen chopped spinach, thawed and squeezed dry (about 1/3 of a 16-ounce bag)
2 tablespoons pimento, diced
1 teaspoon worcestershire sauce
1/4 teaspoon garlic salt
2 tablespoons parmesan cheese, grated
2 teaspoons onion, grated or finely chopped
1/4 teaspoon thyme

PREPARATION:
Combine cream cheese and cream in crockpot. Cover and heat on LOW until cheese is melted, about 1 hour.
Add remaining ingredients. Cover and heat on LOW 30 to 45 minutes longer.
Serve with raw vegetables, crackers, or bread.