Spinach Artichoke Dip Pasta

Spinach Artichoke Dip Pasta transforms everything comforting about the classic party dip into a satisfying main dish With tender pasta and a luxuriously creamy sauce studded with spinach and artichokes this recipe feels cozy enough for a weeknight but looks impressive for dinner with friends

I first threw this together after craving something warm and filling during a snowstorm It surprised me how quickly it was devoured and now it is in our regular rotation whenever comfort food is needed

Ingredients

• Pasta: Choose sturdy pasta shapes like penne or rigatoni that hold the rich sauce Look for bronze-cut pasta for even better texture
• Fresh or frozen spinach: Adds color and nutrients Fresh spinach wilts beautifully but frozen works when time is short Look for bright green leaves with no signs of wilting
• Canned artichoke hearts: Brings a briny tang to balance the richness Go for artichokes packed in water and rinse them for the best flavor
• Garlic and onion: Layer big savory flavor into the sauce Choose onions that feel heavy for their size with no soft spots and plump fresh garlic
• Cream cheese: Makes the sauce ultra creamy and luscious Use the block type for best melting
• Sour cream: Adds a gentle tanginess Opt for full-fat for best texture or substitute Greek yogurt
• Mozzarella cheese: Melts into tempting gooey strings Look for whole milk mozzarella for richest taste
• Parmesan cheese: Offers salty complexity Grate it yourself if you can for unbeatable flavor
• Whole milk: Gives the right body to the sauce Avoid skim for a silkier finish
• Olive oil: Brings everything together Use a good quality extra virgin oil for best results
• Salt black pepper and red pepper flakes: Season to taste The flakes are optional for a gentle heat

Instructions

Boil the Pasta:

Cook penne or rigatoni in a generous pot of salted boiling water until al dente Taste a piece and make sure it retains a soft bite Scoop out half a cup of the pasta cooking water then drain the pasta well and set aside

Sauté the Aromatics:

While the pasta cooks warm olive oil in a roomy skillet over medium heat Toss in the finely chopped onion and let it cook slowly for three to four minutes until translucent and fragrant Stir in minced garlic and let it cook just one minute so it does not burn

Cook the Vegetables:

Add artichoke hearts and chopped spinach to the skillet Stir often and let them cook together for two to three minutes You want the spinach wilted or completely warmed through if using frozen spinach

Make the Creamy Sauce:

Lower the heat Add softened cream cheese and sour cream Stir continuously until they melt and coat everything evenly Start pouring in the milk a little at a time stirring so the sauce becomes irresistibly creamy and smooth

Melt in the Cheese:

Sprinkle shredded mozzarella and grated Parmesan into the sauce Keep stirring until the cheese melts entirely and the sauce turns velvety Season with salt black pepper and a pinch of red pepper flakes for a kick

Combine Pasta and Sauce:

Add the drained pasta to the sauce Toss gently but thoroughly so every piece is cloaked in cheesy goodness If needed splash in some reserved pasta water to loosen the sauce until it looks silky

Final Seasoning and Serve:

Taste the pasta Adjust seasoning with more salt or black pepper if needed Serve immediately with more grated Parmesan scattered on top if you like

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Every time I make this I reach for extra artichoke hearts I love their tangy brightness and the way they contrast the smooth cheese My kids call this fancy mac and cheese and it is our favorite way to sneak more greens into the week

Storage Tips

Keep leftovers in a tight container in the fridge for up to three days Pop in a splash of milk before reheating on the stove to maintain the sauce's creamy character This freezes in individual portions too Just thaw overnight and reheat gently

Ingredient Substitutions

You can use frozen spinach if that's what you have Make sure to squeeze out all moisture To lighten things up substitute Greek yogurt for sour cream and light cream cheese for the regular one Swap gluten free pasta for dietary needs You can skip the red pepper flakes for a milder dish

Serving Suggestions

Serve this pasta with a crisp leafy salad and garlic bread for a complete meal It shines as a potluck dish and pairs nicely with a glass of Sauvignon Blanc A sprinkle of toasted breadcrumbs on top just before serving takes it to the next level

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Spinach Artichoke Dip Pasta is always a crowd-pleaser and makes ordinary weeknights feel special Try it once and it just might become your new comfort classic

Common Questions

→ What type of pasta is best for this dish?

Penne or rigatoni work well, as their shape holds the creamy sauce beautifully and blends with chunky vegetables.

→ Can frozen spinach be used instead of fresh?

Yes, thawed and well-drained frozen spinach can be substituted for fresh. Squeeze out excess moisture before adding.

→ How can the dish be lightened?

Swap sour cream for Greek yogurt and use light cream cheese for a healthier but still creamy base.

→ Is there a gluten-free option?

Use your favorite gluten-free pasta and ensure all dairy products are gluten-free certified.

→ What can be added for extra flavor or protein?

Add cooked chicken or bacon for a meaty version, or sprinkle breadcrumbs and broil for a golden, crisp topping.

→ Which wine pairs well with this dish?

A crisp white wine, such as Sauvignon Blanc, brings out the freshness of spinach and richness of the cheese sauce.