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.