Monthly Archives: January 2014

Frontier Soup; Spinach Potato-Leek “KICK OFF” Dip!

Friday, January 31st, 2014

1 (8) oz. block cream cheese
¼ cup mayonnaise
6 cups chicken broth
½ cup frozen spinach, thawed
1 pouch Potato Leek Soup
½ cup mozzarella cheese
2 cloves garlic, chopped
Salt and Pepper to taste

• In a large pot , bring broth to a boil over medium high heat
• Add soup mix, and cook for 30 minutes
• In a large mixing bowl, combine mayonnaise, cream cheese, and mozzarella cheese until combined.
• Add garlic, salt and pepper.
• Pour small amounts of the soup into the dip, so that it combines, but does not become to soft.
• Serve warm