Baked Artichoke Dip

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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1/2 cup (2 oz.) grated Romano cheese
1 large clove garlic
1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove the moisture
1 (6-1/4 oz.) jar artichoke hearts, drained and patted dry
2 Tbsp. Bailey Farms Jalapeno Hot Sauce
1 (8 oz.) package soft garlic cream cheese
2 large eggs
1 cup shredded mozzarella or Monterey jack cheese
tortilla chips, sour cream and salsa


Preheat the oven to 375F.

Put the Romano cheese in a food processor fitted with the metal blade, turn the motor on and drop in the garlic through the feed tube to mince. Stop the machine and add the spinach, artichokes, hot sauce, cream cheese and eggs. Process until thoroughly blended, then transfer into a medium bowl. Fold in the Monterey Jack cheese and transfer the mixture into a 2-3 cup baking dish. Place the dish in the oven and bake until heated through, about 20-25 minutes.

Serve hot with fresh tortilla chips, sour cream and salsa.