Cheesy Potato Dip with Spinach and Squash
Author: 
Recipe type: Appetizer
 
Spinach, Squash & Cheesy Potato Dip Author: Alea
Ingredients
  • ½ cup water
  • 1 pound gold potatoes
  • 1 cup of warm milk
  • 1 medium acorn squash
  • 1 cup crumbled goat cheese
  • 1 package cream cheese
  • 2 tablespoons of unsalted sweet cream butter
  • 3 Anaheim peppers
  • 3 tablespoons Extra Virgin Olive Oil
  • 4-5 cloves garlic
  • 6 cups baby spinach
  • sea salt
  • freshly ground black pepper
Directions
  1. Preheat oven to 350 °F.
  2. Cut the top off of the acorn squash and remove the outer green skin, using a tablespoon scoop out the seeds. Cut squash into small chunks and place them into a bowl. Drizzle squash with olive oil and sprinkle with sea salt and freshly cracked black pepper. Place the acorn squash onto a cookie sheet or pizza stone and bake for 45 minutes. Remove from the oven, squash should be soft. Set aside.
  3. In a skillet over med-high heat and ½ tablespoon of olive oil. When the skillet is hot add peppers with the stems removed. Char peppers and spoon them into a bowl.
  4. Using the same skillet roast garlic chopped cloves in a bit of olive oil. Spoon garlic into the bowl with the peppers. Set aside.
  5. Leaving the potato skins on, cut each potato in half.
  6. In a medium stock pot add potatoes and cover with 2" of water. Add a pinch of sea salt to the water.
  7. Set pot over med-high heat and cook potatoes until they are fork-tender, 20-25 minutes.
  8. Strain off water using a colander, return potatoes to the pot. Add butter.
  9. Place stock pot over med-high heat and add ½ cup of water. Add a pinch of salt. When the water begins to boil add 6 cups of pre-washed spinach. Cover pot with a tight fittings lid and steam for five (5) minutes. After five minutes strain water from the spinach and add the spinach to the pot with the potatoes.
  10. Add squash into the pot with the potatoes and spinach. Add softened cream cheese, goat cheese, peppers, garlic, sea salt, and freshly cracked black pepper.
  11. Using a want mixture begin incorporating all of the ingredients, add warm milk as needed.
  12. After the all of the ingredients are thoroughly mixed and smooth, spoon mixture into individual oven-proof bowls and top with more crumbled goat cheese.
  13. Turn oven to high broil.
  14. Place bowls on a cookie sheet and place into the oven and broil until the top is golden brown.
  15. Remove the bowls from the oven.
  16. Serve with toasted bread points or multigrain crackers.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=37508