Spinach, Artichoke, and Potato Dip

SkinniFries's Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 10

• 1 (16 ounce) bag frozen chopped spinach
• 1 (9 ounce) package frozen artichoke hearts
• 1 (10 ½ 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)
• ½ cup grated parmesan cheese
• ½ 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.