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.