|
Baby
Potatoes stuffed with Spinach Dip
1
lb. baby potatoes (potatoes should be at least 1-1/2“ in
diameter)
1,
8 oz package of Summer Fresh Spinach
Dip
½
cup of shredded cheddar cheese
1
tsp. vegetable oil – for greasing baking sheet
Boil
baby potatoes in lightly salted water until tender. Cut in half and scoop out the middle. Put ½ tsp of Summer Fresh Spinach Dip and ½ tsp. of
shredded cheddar on top. Place
on a lightly greased baking sheet and broil in the oven until
the cheese melts. Yield: 25 portions.
Recipe compliments of
Summer
Fresh Salads |
