Buffalo Artichoke Dip

The only dip you need in your life. Period.

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Step 1

-Set your oven to 400*F. -Open your can of artichoke hearts and drain them. While they are draining, place a pan on the stove over medium high with 1 tablespoon of olive oil. When the oil is hot, add the diced onion, garlic and jalapeno and cook for 3-5 minutes or until nicely caramelized. Allow this to cool a bit while we mix the rest of the dip. -Chop your artichoke hearts after they have drained. You can chop them very rough for a chunkier dip, or chop fine for a smoother dip. -In a large bowl place the chopped artichokes, cream cheese, shredded cheese, chopped scallion, mayo and buffalo sauce. Mix well and add in the cooked onion mixture. Season with a bit of salt and pepper and mix to combine then transfer to a baking dish. -In a separate bowl, mix together the panko, the other 1 tablespoon olive oil, paprika, garlic powder and grated parmesan cheese. Mix well then evenly sprinkle the mixture over the top of the artichoke dip. -Bake at 400* for about 20 minutes, or until the top is nicely golden brown and the mixture begins to bubble. -Serve with bread, tortilla chips, pita chips, cut up veggies or whatever else floats your boat.