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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



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