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Roasted Garlic & Parmesan Artichoke Dip

with Grown In Idaho® Super Crispy Steak Cut Fries

Cooking Time

Serves 6

  • 1 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.


  1. 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.

  2. In a large bowl mix together cream cheese, sour cream, mayo, heavy cream, garlic, salt, pepper and Parmesan cheese.

  3. 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.

  4. 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.