Prep Time: 10 mins Cook Time: 25 mins Time: 35 mins
Serving Size: 6 ppl


  • 1 bag “Farmer’s Own” Sweet Potato Chips
  • 3 garlic gloves, minced
  • 6 ounces fresh baby spinach
  • 1 tablespoon olive oil
  • 1 shallot, peeled and minced
  • Kosher salt
  • 8 ounces cream cheese, softened
  • 1/2 cup grated parmesan cheese
  • 1 1/4 cups shredded mozzarella
  • 3 tablespoons sour cream
  • 1 teaspoon Worcestershire
  • 1 tablespoon hot sauce
  • 1 (8-ounce) jar of artichoke hearts, drained and roughly chopped


  • Preheat oven to 350 degrees F. In a medium skillet, set over medium heat, add the spinach. Allow it to wilt, about 2 to 3 minutes. Transfer to a bed of paper towels or a clean kitchen towel. Squeeze the water out of the spinach and then place it in a medium bowl.
  • In that same skillet, set over medium heat, add in the olive oil, garlic and shallots. Add a pinch of salt and cook until softened, about 1 to 2 minutes. Transfer to the bowl with the spinach.
  • Next, add the artichokes, cream cheese, ¾ parmesan cheese, ¾ cup mozzarella, sour cream, Worcestershire and hot sauce. Mix together vigorously with a spoon. You want it thoroughly all mixed.
  • And transfer it to a baking dish. Top it with the remaining parmesan and mozzarella, transfer to the oven to bake for 25 minutes. The cheese should be all melty and golden.
  • Serve warm with “Farmer’s Own” Sweet Potato Chips.