A cheesy artichoke spinach dip infused with a kicked-up blend of buffalo heat and garlic.
Ingredients
- Frank's Redhot Garlic Buffalo Spinach Artichoke Dip
- 4 tablespoons olive oil
- 6 ounces baby spinach, rough chop
- 1 cup artichoke hearts, rough chop
- 8 ounces cream cheese, softened
- 1/2 cup Mozzarella cheese, shredded
- 1/4 cup sour cream
- 2/3 cup Garlic Buffalo Wings Sauce
- 1/2 cup Gruyere cheese, shredded
- Garnish
- 1 tablespoon olive oil
- 1 tablespoon parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 cup Mozzarella cheese, shredded
- 1 cup Panko breadcrumbs, toasted
Nutrition Information
(per serving)
A cheesy artichoke spinach dip infused with a kicked-up blend of buffalo heat and garlic.
Key products
Instructions
Prep
- In a pot, heat olive oil over medium heat. Add spinach, cook until wilted and excess water is released.
- Add artichoke hearts and cook until most of the liquid has evaporated for about 5 minutes. Let it cool. Strain using cheesecloth to remove excess water.
- In a stand mixer, combine cream cheese, sour cream, mozzarella cheese and gruyere cheese. Mix until smooth and free from any lumps, add in the spinach artichoke mixture and Frank's Redhot® Garlic Buffalo Wings Sauce.
- Portion into 6 oz ramekins, cover and hold refrigerated for service.
Service
- Set combi oven to 350°F.
- Top the ramekins with mozzarella cheese and parmesan cheese and bake for 8-10 min at 350°F until cheese is brown and bubbly.
- Garnish with toasted breadcrumbs and parsley, serve immediately.
