- 2 Cups of Prepared Spinach or Spinach Artichoke Dip
- 1 C of Mozzarella Cheese
- 3/4 C of Powdered Parmesan
- 1 Box Of Potato Dumplings, Thawed and Each one Cut into 4 or 6 Pieces
- 4 T of Butter, Melted
- Dried Parsley
- Garlic Salt
•Make the spinach dip that’s on the back of the Knorr Veggie packet or any dip mix you choose. You can also buy some ready made spinach dip. Let it sit in the fridge for 2 hours if you make from scratch.
•Thaw one box of Chateau Potato Dumplings which can be found in the frozen food section.
•When they are thawed, cut each dumpling into 4 or 6 bite sized pieces.
•Use half the dip you made, if you made from scratch and stir in 1/2 cup of powdered Parmesan cheese and 3/4 cup of shredded mozzarella. If you bought ready made, you need about 2 cups of dip.
•Spoon the dip in the center of a pie plate that’s been sprayed with non stick.
•Arrange the dumplings around the dip, brush them with melted butter, sprinkle of garlic salt and dried parsley.
•Top the dip with more Parmesan and mozzarella.
•Bake at 375 degrees for 45 minutes. Brush the dumplings again with butter when this comes out of the oven. Top with more dried parsley.