Spinach, Artichoke, and Potato Dip

Ingredients

• 1 (16 ounce) bag frozen chopped spinach

• 1 (9 ounce) package frozen artichoke hearts

• 1 (10 1/2 ounce) can condensed cream of potato soup
• 4 ounces cream cheese
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 cups shredded cheese (monterey jack, pepper jack, mozzarella, or swiss)
• 1/2 cup grated parmesan cheese
• 1/2 bunch fresh basil, chiffonade
• 2 tablespoons onion powder
• 2 tablespoons garlic salt
• 2 tablespoons italian seasoning
• 1 tablespoon worcestershire sauce
• salt and pepper

Directions

1. 1

   Thaw spinach and artichokes in microwave or in fridge. Squeeze out as much water as possible.

2. 2

   In a large ovenproof bowl, combine all ingredients (reserve 1 cup of the shredded cheese for the top) mix well and adjust seasonings.

3. 3

   Top with the rest of the shredded cheese, cover, and bake at 350°F for about 30 minutes or until cheese is nice and melty.

4. 4

   Serve warm with sliced baguette, tortilla chips, and celery sticks.