Spinach, Artichoke, and Potato Dip |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is an attempt to replicate a dip my friend brought to a party. We kind of lost touch and I didn't want to call her just for her mom's spinach dip recipe so I tried and tried and this pretty close. The seasonings listed are less than I actually use, I start with a little and keep adding until it tastes right, just adjust them to your own taste. You can make this ahead of time and just pop it in the oven 1/2 hour before you need it. Ingredients:
1 (16 ounce) bag frozen chopped spinach |
1 (9 ounce) package frozen artichoke hearts |
1 (10 1/2 ounce) can condensed cream of potato soup |
4 ounces cream cheese |
1/3 cup mayonnaise |
1/3 cup sour cream |
2 cups shredded cheese (monterey jack, pepper jack, mozzarella, or swiss) |
1/2 cup grated parmesan cheese |
1/2 bunch fresh basil, chiffonade |
2 tablespoons onion powder |
2 tablespoons garlic salt |
2 tablespoons italian seasoning |
1 tablespoon worcestershire sauce |
salt and pepper |
Directions:
1. Thaw spinach and artichokes in microwave or in fridge. Squeeze out as much water as possible.
2. In a large ovenproof bowl, combine all ingredients (reserve 1 cup of the shredded cheese for the top) mix well and adjust seasonings.
3. Top with the rest of the shredded cheese, cover, and bake at 350°F for about 30 minutes or until cheese is nice and melty.
4. Serve warm with sliced baguette, tortilla chips, and celery sticks.
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