Spinach Artichoke Dip Pasta
For the full experience, make this recipe with the Drop Recipes app.
recipe by Leigh Suznovich https://jeanieandluluskitchen.com/
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- Total Time
- 20mins
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- Serves
- 6
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- Calories
- 692
Spinach and artichoke dip is one of my favorite appetizers. All of that gooey, melty cheese with the veggies cutting through is just snacking perfection! I decided to put a spin on it and use it for dinner with my favorite Italian flair. This spinach artichoke dip pasta could not have been easier or quicker to make!
Inspired by: http://jeanieandluluskitchen.com/recipe/spinach-artichoke-dip-pasta/recipe updated 23 Feb 2022
Ingredients
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- Salt
- 3 pinches
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- Pasta
- 455 g
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- Cream cheese
- 455 g
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- Herbed goat cheese
- 115 g
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- Milk
- 320 ml
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- Garlic powder
- 1 tablespoon
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- Onion granules
- 1 tablespoon
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- Black pepper
- 1 pinch
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- Red pepper flakes
- ½ teaspoon
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- Beer
- 80 ml
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- Baby spinach
- 40 g
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- Marinated artichoke hearts
- 340 g
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- Parmesan cheese
- 75 g
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- Fresh basil leaves
- 1 sprig
Tools
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Drop Scale
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Stove
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Water
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Medium cast iron skillet
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Stockpot - 5 liter
Step preview
- Fill a clean stockpot with water
- Add salt to the stockpot
- Boil - high heat
- Add pasta to the pasta
- Cook until al dente and strain - 8 min, high heat
- Place a clean medium cast iron skillet on Drop Scale
- Add cream cheese, herbed goat cheese, milk, garlic powder, onion granules, salt, black pepper and red pepper flakes to the medium cast iron skillet
- Melt until creamy while stirring occasionally - medium heat
- Add beer, baby spinach and marinated artichoke hearts to the sauce
- Simmer gently - 2 min, low heat
- Add pasta to sauce
- Add parmesan cheese to the sauce
- Stir thoroughly and turn off heat
- Sprinkle with fresh basil leaves