Spinach And Artichoke Dip Recipe
Served with fried bowtie pasta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spinach and Artichoke Dip
Fried Bowtie Pasta
Method
Spinach and Artichoke Dip
- 1
Prepare the spinach
Thaw the frozen spinach and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels.
- 2
Mix the base
In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
- 3
Add vegetables and seasonings
Stir in the chopped artichoke hearts, drained spinach, minced garlic, salt, black pepper, and red pepper flakes (if using).
- 4
Add cheese
Fold in the grated Parmesan and shredded mozzarella cheese until evenly distributed.
- 5
Bake the dip
Preheat oven to 375°F (190°C). Transfer the mixture to a small baking dish and bake for 20–25 minutes, or until the top is bubbly and lightly golden.
Fried Bowtie Pasta
- 6
Cook the pasta
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 9–10 minutes. Drain and rinse under cold water to stop the cooking process. Pat dry with paper towels.
- 7
Prepare breading stations
Place the flour in one shallow bowl. In another bowl, whisk together the eggs and milk. In a third bowl, combine the breadcrumbs, grated Parmesan, salt, and pepper.
- 8
Bread the pasta
Dredge the cooled pasta in flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture. Repeat for all pasta pieces.
- 9