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Party Hot Pot Dip

Party Hot Pot Dip

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  • Makes: 20 servings
  • Yield: 5 cups
  • Prep 25 mins
  • Bake 40 mins to 45 mins

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Three kinds of cheese blend with artichoke hearts and spinach for a crowd-pleasing dip. Bake in batches to keep the party well-supplied.

Ingredients

  • 1 8 - ounce package cream cheese, softened
  • 1 1/2 cups sour cream
  • 6 ounces Havarti cheese, shredded (1 1/2 cups)
  • 1 tablespoon Dijon-style mustard
  • 1/2 cup grated Parmesan cheese
  • 1 10 - ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 14 - ounce can artichoke hearts, drained and chopped
  • Parmesan cheese shards
  • Assorted dippers: cut up vegetables, tortilla chips, toasted baguette slices, flat breads, and/or crackers

Directions

  1. In a large bowl beat cream cheese, sour cream, havarti, mustard, and 1/2 cup Parmesan cheese with an electric mixer until combined.
  2. 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.

Tip

  • * 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.

Nutrition Facts

(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

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