Garlic Buffalo Spinach and Artichoke Dip

A cheesy artichoke spinach dip infused with a kicked-up blend of buffalo heat and garlic.

Ingredients

Procedure

Prep

1. In a pot, heat olive oil over medium heat. Add spinach, cook until wilted and excess water is released.
2. 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.
3. 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.
4. Portion into 6 oz ramekins, cover and hold refrigerated for service.

Service

1. Set combi oven to 350°F.
2. Top the ramekins with mozzarella cheese and parmesan cheese and bake for 8-10 min at 350°F until cheese is brown and bubbly.
3. Garnish with toasted breadcrumbs and parsley, serve immediately.