Buffalo Artichoke Dip
It’s a fiery collision of Buffalo wings and spinach artichoke dip, and it might be the best thing to ever happen to a party spread. Savory, cheesy, and perfectly spicy, this dip is light but loaded with fiber-rich veggies that make every scoop count.
As you’re whipping it up, you’ll have some important decisions to make: Blue cheese or Parm? G-rated heat or X-rated? In the spirit of thorough research, I’ve tested every variation, and you truly can’t go wrong either way.
I first made this on a whim for a game day gathering when I couldn’t decide between Buffalo dip and spinach artichoke. So I did what any reasonable person would do and combined them. It disappeared in about ten minutes flat, and I’ve been making it on repeat ever since!
Enjoy it piping hot with your favorite whole grain chips or crunchy veggies like carrots, celery, and bell peppers. Leftovers are also amazing as a sandwich spread or spooned over baked potatoes. And if you somehow have enough left over to get creative, this dip can be used in place of my classic lightened-up Spinach Artichoke Dip in my Spinach Artichoke Dip Pizza, Spinach Artichoke Dip Spaghetti Squash, and Spinach Artichoke Dip Pasta Bake. Make a double batch and thank yourself later!
If you’re building out a full appetizer spread, this dip fits right in alongside my Buffalo Chicken Bell Pepper Nachos, Caramelized Onion Dip, and Cheddar Cheese Crisps … all the good stuff, none of the guilt. Dip, dip hooray!
And if you’re a buffalo fanatic like me, you’ll also love my Buffalo Coleslaw, Buffalo Roasted Veggies, and Buffalo Chicken Chili. Consider this your rabbit hole!
Try my Buffalo Chicken Dip!
Buffalo Artichoke Dip
Ingredients
- 1 (10-ounce) box frozen chopped spinach
- ¾ cup low-fat mayonnaise
- ½ cup grated Parmesan cheese , or crumbled blue cheese*
- 1 (14-ounce) can artichoke hearts, rinsed and drained, chopped and patted dry with paper towels
- ¼ cup hot sauce, plus more for optional topping
- 2 scallions, green onions, finely chopped, plus more for optional topping
Instructions
- Preheat the oven to 350°.
- Microwave frozen spinach for about 4 to 5 minutes and let cool. Drain out all the water by pressing or squeezing with paper towels or a cheesecloth. Set aside.
- In a medium bowl, mix together the mayonnaise and cheese until well combined. Stir in the drained spinach, chopped artichoke hearts, hot sauce and scallions. Mix thoroughly.
- Spoon the mixture into a small casserole dish and top with extra crumbled blue cheese (or grated Parm), chopped scallions and a drizzle of hot sauce, if desired. Bake for 25 minutes, or until heated through.
