Devin Becker's Culinary Inventions

Spiffalo Artichicken Dip | Neapolitan BBQ

Spinach Artichoke Dip + Buffalo Chicken Dip = Spiffalo Artichicken Dip

This is a really good dip. You should make it.



2 cans artichoke hearts, quartered
2 bunches spinach
Garlic, several cloves, minced
Feta cheese
Parmesan Cheese
Blue Cheese
Cream cheese, 16 oz
Assorted shredded cheeses, lots
Chicken, either 2lbs breast, or a whole rotisserie chicken, shredded
Frank's Red Hot, whole bottle
Cup of Ranch
Mushrooms, 1lb, sliced
Other vegetables (peppers are good, maybe some celery or carrots)


  1. Sautee garlic in butter, add spinach and mushrooms. Wilt spinach; soften mushrooms.
  2. Cook chicken (I usually just bake the breast, although boiling would work). Afterwards (or if using a whole rotisserie chicken) , shred chicken.
  3. Soften cream cheese on top or in oven.
  4. Butter pan
  5. Add non-cheese/non-sauce ingredients, starting with spinach/garlic/mushrooms
  6. Add cream cheese, mix in
  7. Add in other cheeses, mix in (save a bit of the shredded cheese for top)
  8. Add in ranch and whole bottle of Frank's Red Hot
  9. Sprinkle cheese on top
  10. Bake at 350 for 30 minutes
  11. Serve hot; can be cooked and then re-heated later