Party Hot Pot Dip
- Makes: 20 servings
- Yield: 5 cups
- Prep 25 mins
- Bake 40 mins to 45 mins
Three kinds of cheese blend with artichoke hearts and spinach for a crowd-pleasing dip. Bake in batches to keep the party well-supplied.
cream cheese, softened
Havarti cheese, shredded (1 1/2 cups)
grated Parmesan cheese
frozen chopped spinach, thawed and squeezed dry
artichoke hearts, drained and chopped
Parmesan cheese shards
Assorted dippers: cut up vegetables, tortilla chips, toasted baguette slices, flat breads, and/or crackers
- In a large bowl beat cream cheese, sour cream, havarti, mustard, and 1/2 cup Parmesan cheese with an electric mixer until combined.
- Fold in spinach and artichoke hearts. Transfer to an 8-inch diameter by 2-inch deep cast-iron skillet or 1 1/2-quart casserole*. Spread evenly. Bake, uncovered, in a 350 degrees F oven for 40 to 45 minutes or until heated through. Sprinkle with Parmesan shards and serve with assorted dippers.
- * Or, divide between 2 or 3 smaller oven-safe dishes and bake in batches throughout the party. Baking time will decrease by 5 to 10 minutes.
(Party Hot Pot Dip)Servings Per Recipe 20, Cobalamin (Vit. B12) (µg) 0, vit. C (mg) 1, Fat, total (g) 10, Thiamin (mg) 0, chol. (mg) 30, Riboflavin (mg) 0, sat. fat (g) 6, Niacin (mg) 0, carb. (g) 2, sodium (mg) 221, fiber (g) 1, Potassium (mg) 88, sugar (g) 1, pro. (g) 4, calcium (mg) 134, vit. A (IU) 805, iron (mg) 0, cal. (kcal) 120, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 23, Trans fatty acid (g) 0