REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Favorite Buffalo Wings and Spinach Artichoke Dip
| Favorite Buffalo Wings and Spinach Artichoke Dip | Print |
Recipe By: Alice Morrow
Favorite Buffalo Wings and Spinach Artichoke Dip
Ingredients
- 6 oz. good quality thick-cut bacon
- 2 T. minced garlic
- ½ c. Vidalia onion, finely chopped
- 9 oz. frozen artichoke hearts, thawed and finely chopped
- 6 c. baby spinach, rough chop
- 8 oz. cream cheese, softened
- 4 oz. smoked blue cheese, softened
- 1 ½ c. grated good quality parmesan, divided
- ½ c. sour cream
- ⅓ c. Tabasco, or to taste
- Kosher salt, black pepper
- ½ c. panko bread crumbs
- 1 T. olive oil
Instructions
- Preheat oven 400.
- In large skillet, heat bacon over medium heat.
- Cook, turning as needed, until bacon is golden and fat rendered, 8-10 minutes.
- Transfer bacon to paper-towel lined plate and drain. When cool, finely chop and set aside.
- To the skillet add garlic and onion and cook, until golden.
- Add artichoke hearts and spinach and cook until spinach is slightly wilted.
- In large bowl, stir in the cream cheese, blue cheese, 1 c. Parmesan, sour cream and Tabasco until smooth.
- Fold in spinach mixture. Season with salt and pepper to taste.
- Transfer mixture to 1 ½ qt. casserole dish and smooth the top.
- In small bowl, mix remaining Parmesan with reserved bacon, panko and olive oil.
- Sprinkle mixture over the dip and place dish on baking sheet and bake for 20-30 minutes until golden and bubbly.
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