So there I was with some russet potatoes and a craving...Spinach and Artichoke Dip. I decided to dress it up and use our Smoked Artichoke Tapenade and some Asiago cheese To my delight it turned out to be over the top delicious and oh so easy to make! The tangy lemon with the subtle smoke and all that cheese all worked together so well. You can have this as a side or make a meal out of it with a salad on the side.
Ingredients
- 4-6 Russet Potatoes, large
- 1 Tbsp Extra Virgin Olive Oil
- 1 Jar Fume-eh Smoked Artichoke Tapenade
- 4oz Cream Cheese
- 1/4 cup Sour Cream, 14%
- 1 cup Shredded Mozzarella Cheese
- 1/4 cup Asiago Cheese, plus a little extra for sprinkling on top
- 2 cups Baby Spinach, rough chopped
- Fresh Parsley, for garnish
- Salt and black pepper, to taste
Directions
-
- Preheat oven to 350 degrees F. Pierce all over with a fork. Rub with oil and sprinkle with salt and pepper. Bake for 1 hour to 1 hour 15 minutes, until the potatoes are easily pierced with a fork.
- Meanwhile, make spinach-artichoke filling. In a large bowl, mix together remaining ingredients until evenly combined. Season with salt and pepper to taste.
- When the potatoes are tender, cut open a slit and push the sides in to open. Spoon a generous amount of the artichoke filling onto the potato, sprinkle with remaining Asiago cheese and return to oven and bake for another 10-15 minutes, until the cheese in the filling has melted and browned.
- Sprinkle with fresh chopped parsley and serve!
- Note - If you have extra mix left just keep it in the fridge and then bake it in an oven proof dish and serve with crostini another day or top some roasted potatoes or chicken breasts! The options are endless