Buffalo-Bacon-Spinach-Artichoke Dip
Author: Nicole
Ingredients
  • 5 slices (5 ounces) thick-cut bacon, coarsely chopped
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 12 ounces frozen artichoke hearts, thawed and finely chopped
  • 11 ounces (7 cups) baby spinach, roughly chopped
  • 8 ounces cream cheese, softened
  • 4 ounces blue cheese, crumbled
  • 1-1/2 cups shredded Parmigiano-Reggiano
  • 6 tablespoons hot sauce (such as Frank’s Red Hot Buffalo Wings Sauce)
  • Tortilla chips for serving
Instructions
  1. Preheat the oven to 375°. Spray a 10” square baking dish.
  2. In a large skillet, heat bacon over medium-high heat. Cook, stirring as needed, until bacon is golden and fat has rendered, about 8 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain and set aside.
  3. Add onion and garlic to the pan and cook, stirring often, until golden, about 8 to 10 minutes.
  4. Add artichoke hearts and spinach, and cook until the spinach is lightly wilted, about 2 to 3 minutes.
  5. In a large bowl, stir cream cheese, blue cheese, Parmigiano-Reggiano and hot sauce until smooth. Fold in the bacon along with the spinach and artichoke mixture. Season with freshly ground pepper.
  6. Transfer to prepared dish and smooth the top with a rubber spatula.
  7. Bake until golden brown and bubbling, 25 to 30 minutes.
  8. Serve hot along with tortilla chips.
Notes
* If it’s not holding together once stirred, add one tablespoon of mayonnaise at a time and stir until it does.
* Recipe can be made two days in advance and refrigerated – add 5 to 10 minutes of cooking time.
Recipe by Riegl Palate at https://www.rieglpalate.com/buffalo-bacon-spinach-artichoke-dip/