Buffalo-Bacon-Spinach-Artichoke Dip
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
- Preheat the oven to 375°. Spray a 10” square baking dish.
- 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.
- Add onion and garlic to the pan and cook, stirring often, until golden, about 8 to 10 minutes.
- Add artichoke hearts and spinach, and cook until the spinach is lightly wilted, about 2 to 3 minutes.
- 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.
- Transfer to prepared dish and smooth the top with a rubber spatula.
- Bake until golden brown and bubbling, 25 to 30 minutes.
- 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 can be made two days in advance and refrigerated – add 5 to 10 minutes of cooking time.
