Roasted Garlic & Parmesan Artichoke Dip
28 oz. Bag Grown In Idaho Super Crispy Steak Cut Fries
8 oz. Cream Cheese, softened
¾ C Sour Cream
½ C Mayo
¼ C Heavy Cream
1 Clove Garlic, minced
½ tsp Salt
¼ tsp Black Pepper
8 oz. Frozen Spinach, chopped
1 Can Artichoke Hearts, drained and quartered
1 C Parmesan Cheese, grated
1½ C Mozzarella Cheese
Take your fries to the next level with this super creamy Roasted Garlic & Parmesan Artichoke Dip.
OVEN: Preheat oven to 425°F. Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 30-35 minutes or until crispy. Stir halfway through cooking time to ensure even baking.
AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.
While fries are baking, prepare dip.
In a large bowl mix together cream cheese, sour cream, mayo, heavy cream, garlic, salt, pepper and Parmesan cheese.
Take thawed spinach and rinsed artichokes, and squeeze out all excess water with a paper towels or clean kitchen towel. Toss into the bowl and mix well.
Add ¾ C mozzarella cheese, mix well. Taste and adjust seasoning if needed. Pour into a greased baking dish and top with remaining mozzarella. If using your oven, reduce heat to 375° and bake for 20 mins, or until golden and bubbly.