Spinach Artichoke Dip Pasta Recipes

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH ARTICHOKE DIP PASTA WITH CHICKEN

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
• Drain the pasta, return it to the pot then add the sour cream and stir to combine. Stir in the artichoke hearts, chicken and sun-dried tomatoes then set the pasta aside.
• Melt the butter in a large heavy-bottomed pot over medium heat. Add the spinach and cook, stirring, until the spinach is wilted and most of the liquid has cooked off, about 10 minutes. Stir in the flour then add the milk, garlic powder, pepper and cream cheese, stirring to combine. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. Stir in the Parmesan and Cheddar.
• Pour the cheese sauce over the pasta mixture, stirring until well combined then serve.

SPINACH AND ARTICHOKE DIP PASTA

Steps:

• In a large pot, bring 6 quarts of salted water to a boil over high heat. Add the rigatoni and cook until al dente, 8 to 10 minutes.
• Meanwhile, add the cream cheese, milk, mayonnaise, garlic powder, onion powder and red pepper flakes to a 12-inch high-sided saute pan over medium heat. Cook until a thick sauce forms, 5 to 6 minutes.
• When ready, drain the pasta and add it directly to the saute pan along with the artichokes, spinach and white wine. Season with salt and pepper, stir, and continue cooking until all the ingredients are hot, 1 to 2 minutes more. Stir in the Parmesan, then transfer to a serving platter and garnish with chopped parsley.