Yesterday I put together a batch of the spinach and artichoke dip for a book group I was hosting… I *love* this dip but always have some left over (it makes quite a bit) so I wonder what to do with the leftovers – once I tried it as a sauce for pasta but was too dry.
So today, struggling as to what I may have for tea, I decided to layer some sliced (cooked) potatoes with some onion and the dip and see how it worked as a vegetarian version of a tartiflette… OK, not really a veggie version of a tartiflette – I only thought similar because involves cheese and layers of potatoes… but as this doesn’t contain Reblechon, perhaps not even close to being a veggie tartiflette!
But anyways… There is no picture of this (I ate it too quickly) but it was delicious! Heartily recommended! I added some more sour cream to the mix just to make the sauce a little easier to work with (I don’t even want to know how many calories I have consumed with this dish).