Prep Time



Cook time




  • 4 slice bacon
  • 1 cup chopped yellow onion
  • 1 bag (6 ounces) baby spinach, chopped
  • 1 bag (12 ounces) frozen artichoke hearts, thawed, drained and chopped
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sour cream
  • 2/3 cup Frank's RedHot® Garlic Buffalo Wings Hot Sauce
  • 1/2 cup grated Parmesan cheese


  1. PREHEAT oven to 350°F. Cook bacon in large nonstick skillet on medium-high heat until crisp. Remove from pan; crumble and set aside. Drain pan, reserving 1 tablespoon of drippings in skillet.
  2. ADD onion to skillet; cook and stir 5 minutes or until softened. Add spinach and artichoke; cook and stir just until spinach is wilted, about 2 minutes. Remove from heat.
  3. MIX cream cheese, sour cream, Wings Sauce and Parmesan cheese in large bowl until well blended. Stir in spinach mixture and bacon until well blended. Spoon into deep dish pie plate or 2-quart baking dish.
  4. BAKE 25 to 30 minutes or until heated through and edges are bubbly. Let stand 10 minutes. Stir before serving. Drizzle with additional Wings Sauce, if desired, and serve with veggie dippers, assorted crackers or pita chips.

    Tip For Buffalo Chicken Spinach and Artichoke Dip, stir in 1 cup shredded cooked chicken into the cream cheese mixture!