Spinach Artichoke Dip Pasta

“Life is like eating artichokes, you have got to go through so much to get so little.”

– Thomas Aloysius Dorgan


spin pasta 6This little gem was brought to us by locusts, oops… I mean teenagers.

What happens when you have made a delicious dinner for your family and suddenly the number of people in your house increases again by half? All so “starving” you start fearing for the drapes and small pets if you don’t start feeding this herd of loud bottomless billy goats… I mean teenagers. πŸ˜‰

I tease. I love the herd that rolls loudly through the door, all calling me “Ma” and rummaging through the fridge but many a meal has been stretched because of a herd of teens at the last minute. We’d rather they want to be here than anywhere else so I’ve learned a few tricks to feeding en mass.

What do you do when you need a dish to go further?

Add pasta, rice or veggies you have on hand, depending on the dish and that is how you just multiplied a meal!

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One day I took a look at the gorgeous spinach and artichoke dip I was about to put out on the table, when the herd descended. I needed something quick!

Boil up some noodles and ta-da!

Spinach and Artichoke Dip Pasta was born… from the already fabulous Spinach and Artichoke dip we love so much.

The pasta is fabulous hot or chilled from the fridge.

It has become one of the most requested recipes from friends and a regular at shower luncheon/ game night rotation locally.

The spinach artichoke dip recipe is pretty easy and fairly standard…

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1- `12 oz. box of frozen Spinach- chopped (thawed or that will be tough. πŸ˜‰ )

1- 13 oz. can of Artichoke Hearts- chopped

(Don’t make the mistake of using marinated artichoke hearts. I speak from experience and it SO wasn’t right.)

1/4 Cup Sour Cream

1/4 Cup Heavy Cream

1/4 Teaspoon Garlic Salt

1 Tablespoon Onion- I prefer a mild onion for this

1/4 Teaspoon Fresh Garlic- crushed please

1 Cup Jack Cheese- shredded

I use Monterey Jack because we don’t do spicy but I’ve had it with Pepper Jack and it was pretty darn amazing, your spice level call.

1/2 Cup FRESH Parmesan Cheese

Don’t cheap out here, the cheese shall make or break thy dip. Do not whip out that processed shaker container… seriously you might be struck down by a legion of rabid racoons, just sayin’. Do not buy the container of Parmesan shreds at the local market deli. Oh no. You ask the deli guy for the good stuff or ya trip it on by that high end market for less than $10 of cheese. I promise the Parmesan purchase will be the best thing you did this week. Unless you saved someone’s life or rescued innocent pets or something, then you have one up on cheese. πŸ™‚

Toss your spinach, artichoke hearts, onion and garlic in a sauce pan with a lid over medium heat for four minutes to get it nice and warmed with a chance of some great garlic onion infusion.

In another saucepan combine the rest of your ingredients, stirring slowly over medium low heat to make that nice white sauce. It takes some time so don’t be tempted to turn up the heat, you don’t want this boiling at all, just slowly melting together on the down low like a steamy romance.

After eight minutes or so of cooking the sauce, add the contents of the spinach,garlic, onion, artichoke pan to the sauce pan. Keep it the same temperature and cook it another five minutes, stirring while it thickens.

If I’m serving as a dip, I transfer the contents of my pan to the oven safe dish I wish to serve it in and coat the top of my dip with roughly 1/4 of a cup of the combined cheeses to get that melty crusty cheesy coating.

Into the 400 degree oven for 10 minutes and serve with chips, pita or veggies.

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If you want to just do pasta- boil yourself a package of rotini pasta and toss the noodles when done with the contents of your saucepan. The noodles that twist seem to hold on to all the yummy sauce better in my opinion but if you have a favorite pasta, go for it!

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Sprinkle with cheese and serve.

Keeps just as well as an Alfredo in the refrigerator.

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I’ve yet to try freezing it so fill me in if you try it. πŸ™‚

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If you find yourself having made a wickedly awesome spinach and artichoke dip for the family and suddenly you’re feeding an army, fear not! You got this one and they’ll think you were some kind of kitchen wizard. If you have leftover spinach artichoke dip, now you know what to do with it to make it another wonderful meal.

Super simple and leaves plenty to share.


Meg xoxo

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