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• Garlic roasted potato skins and onion and spinach dip

These garlic roasted potato skins and onion and spinach dip go great together and make ideal appetizers at any get-together.

Garlic Roasted Potato Skins

Ingredients:

3 pounds russet (baking) potatoes (6 to 8 medium; preferably organic)

1 small head garlic (2 inches in diameter)

3/4 stick (6 tablespoons) unsalted butter, softened

1 teaspoon salt

1/4 teaspoon black pepper

Serving Suggestion: Onion and spinach dip, recipe follows

Directions:

1. Preheat oven to 350 degrees F.

2. Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head; then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.

3. While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.

4. Increase oven temperature to 425 degrees F.

5. Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.

6. Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.

Onion and Spinach Dip

Ingredients

3 tablespoons extra-virgin olive oil

1 large onion, chopped (1 3/4 cups)

1/2 pound shallots, chopped

1/2 pound baby spinach, coarsely chopped

3 ounces cream cheese, softened

1 (16-ounce) container sour cream

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions

1. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion and shallots, stirring, until lightly browned, about two minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until softened, about eight minutes more. Add spinach and cook, stirring, just until wilted, about two minutes. Remove from heat and cool slightly.

2. Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least one hour.

Recipe courtesy of FoodNetwork.com