Buffalo Spinach-Artichoke Dip

Dip it low, pick it up slow
43 Ratings
100% would make again
Buffalo Spinach-Artichoke Dip
Photo: Rachel Vanni/Tasting Table

It isn't game day without Buffalo wings and spinach-artichoke dip, so this year, we've decided to combine our favorite apps into a Buffalo spinach-artichoke dip that will blow all other apps out of the water. Spinach and artichokes are folded into a spicy mixture of cream cheese, smoked blue cheese and Parmesan before getting topped with bacon and bread crumbs for the dip that's gonna have everyone talking.

It's also the perfect party appetizer to make in advance. You can prep the entire dip to keep in the fridge until your guests arrive. When you're ready to eat, just throw it in the oven then open a few bags of chips.

To learn more, read "Buffalo Wild Things."

Buffalo Spinach-Artichoke Dip

Recipe from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


3 slices (5 ounces) thick-cut bacon

3 garlic cloves, minced

½ medium yellow onion, finely chopped

9 ounces frozen artichoke hearts, thawed and finely chopped

6 cups baby spinach, roughly chopped

8 ounces cream cheese, softened

4 ounces smoked blue cheese, softened

1½ cups grated Parmesan, divided

½ cup sour cream

6 tablespoons hot sauce

Kosher salt and freshly ground black pepper, to taste

½ cup panko bread crumbs

1 tablespoon olive oil


1. Preheat the oven to 400°. In a large skillet, heat the bacon over medium-high heat. Cook, turning as needed, until the bacon is golden and the fat has rendered, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate to drain, then finely chop and set aside.

2. Add the garlic and onions to the pan and cook, stirring often, until golden, 8 to 10 minutes. Add the artichoke hearts and spinach, and cook until the spinach is lightly wilted, 2 to 3 minutes.

3. Meanwhile, in a large bowl, stir the cream cheese, blue cheese, 1 cup of the Parmesan, sour cream and hot sauce until smooth. Fold in the spinach and artichoke mixture. Season with salt and pepper.

4. Transfer to a 1½-quart casserole dish and smooth the top with a rubber spatula. In a small bowl, mix the remaining ½ cup of Parmesan with the reserved bacon, panko and olive oil. Sprinkle the bread crumb topping over the dip and place the casserole dish on a sheet pan in case any cheese bubbles over.

5. Bake until golden brown and bubbling, 25 to 30 minutes, then serve.

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