Spinach Dip Ii - cooking recipe

Ingredients

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

Preparation

In a large saucepan, melt together the Bechamel sauce, cream cheese, cayenne pepper, salt, onion, Parmesan cheese, and Cheddar cheese. Stir in the spinach.
Transfer the mixture to a slow cooker and keep warm over medium heat.