This delicious recipe combines spinach, squash, and cheesy potatoes to make the ultimate party dip! Take a bowl to your next get together with friends or game-day bash.
After sampling this Cheesy Potato Dip with Spinach and Squash you’ll be saying, “Dip, Dip Hurray!” This creative dip creation will have you pumped and feverishly looking around for something else to dip into it. Yep, it is that good! And it is perfect for game day or a girl’s night in. Here is yet another recipe that came about when thinking about what to do with extra veggies we grew in our garden. The veggie in question is one of our favorite gourds of all, the acorn squash. If we grow it, we’re going to find a way to use it.
Like a lot of people we love spinach dip, so that was the inspirational starting point but then it morphed into other directions. Looked in the pantry and found gold potatoes and grabbed a bunch of baby spinach from the fridge. While looking around in the fridge I found some goat cheese and cream cheese. For a bit of spice, I tossed in three pan-roasted Anaheim peppers and 4 or 5 cloves of garlic. A nice long pour of extra virgin olive oil went in as well. I baked the dip in individual bowls, ’cause who wants to eat after the evil person that double-dips? This was a culinary gamble that surely paid off in terms of presentation and taste. Go me! You can take a gander at the pictures, and follow the super easy recipe down below. Enjoy!
Cheesy Potato Dip Recipe with Spinach and Squash
Ingredients:
- 1/2 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:
- Preheat oven to 350 °F.
- Cut the top off of the acorn squash and remove the outer green skin. Use a tablespoon to 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. When you remove from the oven the squash should be soft. Set aside.
- In a skillet over med-high heat and 1/2 tablespoon of olive oil. When the skillet is hot add peppers with the stems removed. Char peppers and spoon them into a bowl.
- Using the same skillet roast garlic chopped cloves in a bit of olive oil. Spoon garlic into the bowl with the peppers. Set aside.
- Leaving the potato skins on, cut each potato in half.
- In a medium stock pot add potatoes and cover with 2″ of water. Add a pinch of sea salt to the water.
- Set pot over med-high heat and cook potatoes until they are fork-tender, 20-25 minutes.
- Strain off water using a colander, return potatoes to the pot. Add butter.
- Place stock pot over med-high heat and add 1/2 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.
- 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.
- Using a hand mixer begin incorporating all of the ingredients. Add warm milk as needed.
- 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.
- Turn oven to high broil.
- Place bowls on a cookie sheet and place into the oven and broil until the top is golden brown.
- Remove the bowls from the oven.
- Serve with toasted bread points or multigrain crackers.
Printable Recipe for Cheesy Potato Dip with Spinach and Squash
Cheesy Potato Dip with Spinach and Squash
Ingredients
- 1/2 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
Instructions
- Preheat oven to 350 °F.
- 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.
- In a skillet over med-high heat and 1/2 tablespoon of olive oil. When the skillet is hot add peppers with the stems removed. Char peppers and spoon them into a bowl.
- Using the same skillet roast garlic chopped cloves in a bit of olive oil. Spoon garlic into the bowl with the peppers. Set aside.
- Leaving the potato skins on, cut each potato in half.
- In a medium stock pot add potatoes and cover with 2" of water. Add a pinch of sea salt to the water.
- Set pot over med-high heat and cook potatoes until they are fork-tender, 20-25 minutes.
- Strain off water using a colander, return potatoes to the pot. Add butter.
- Place stock pot over med-high heat and add 1/2 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.
- 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.
- Using a want mixture begin incorporating all of the ingredients, add warm milk as needed.
- 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.
- Turn oven to high broil.
- Place bowls on a cookie sheet and place into the oven and broil until the top is golden brown.
- Remove the bowls from the oven.
- Serve with toasted bread points or multigrain crackers.
More Dip Recipes:
Easy Loaded Bean Dip + 15 Easy Appetizers
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