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Food & Drink


Do you know that spinach artichoke dip tastes so delicious that you’d like to order the appetizer for your dinner without sharing it with anyone? I’m giving you the right to. So long as you prepare the recipe yourself and transform it into this delicious meal of Spinach Artichoke Pasta instead of paying $8 for a single dip serving. Taking a bite is possible because you’ll have enough for six people.

I began with my favorite spinach dip recipe. I added some pasta to help make it food-friendly and then added some changes to make it more saucier.

The incredible thing about this pasta recipe is that it came together in the same amount of time it took to boil the pasta. Many of my recipes have been very time-consuming recently, so creating something quick and delicious was refreshing. It’s a WINNER!


To make the Spinach Artichoke Pasta less hefty, replace cream cheese with Neufchatel cheese (1/3 less fat). I also eliminated mozzarella and mayonnaise typically used in spinach dip. Instead, I used milk as I wanted it to be more creamy than dip-like to cover the pasta. It is possible to substitute low-fat sour cream in place of regular if you wish. I would not suggest using fat-free sour cream or cheeses as they aren’t as good when melted or used in sauces.


I utilized white wine for my sauce since the night is Friday, and I’m sure I’ll drink it all up. It was also inexpensive at $7.99 per bottle, so 1/4 cup was not a significant addition. If you’re not keen to use wine, try substituting broth made from chicken or vegetables for the broth. However, let me assure you that wine is the most amazing, unique flavor component.


If you do not want to use spicy hot sauce, I suggest substituting the lemon juice. The acidic tang comes from either the vinegar in the hot sauce or the lemon juice to enhance the sauce’s creamy flavor. I discovered my hot sauce was not too spicy sufficient for me, so I added red pepper flakes in addition.


12 oz. bowtie pasta ($1.50)

1 14oz. heart of artichoke quartered ($2.59)

1/2 lb. frozen chopped spinach, thawed and frozen ($0.86)

Four cloves of garlic ($0.32)

2 tablespoons olive oil($0.32)

4 oz. cream cheese($1.00)

1/2 cup sour cream ($0.75)

1 cup of white wine ($0.51)

1/2 cup of milk ($0.19)

Half Cup crushed Parmesan($0.82)

Few dashes of hot sauce ($0.15)

1/4 teaspoon crushed red pepper (optional) ($0.03)

Salt and pepper as desired ($0.05)


Make sure to fill ample water and bring it to an extreme boil at a high temperature. After it has reached a spot, add the pasta, stir, and simmer until it becomes soft (7-10 7-10 minutes). The pasta should be rinsed in a colander.

While the pasta cooks while the pasta is cooking, make the sauce. The artichoke hearts should be rinsed and then chop them into pieces. Take the excess moisture from the spinach that has been frozen. Place the artichoke and spinach hearts away.

Chop the garlic finely, and then add the garlic to a big pot with olive oil—Sauté over medium-high temperature for around one minute or until the garlic is soft. Then add the cream cheese, sour cream, and white wine. Cook and stir until the cheese has melted and the sauce has become smooth.

Whisk the milk in the sauce and let it warm up. When the sauce is ready again, reduce the heat to a low level and mix in the Parmesan cheese. The sauce can be seasoned with hot sauce and red pepper flakes. Add salt and pepper.

Mix the artichoke and spinach hearts into the sauce. Then, add the pasta that has been cooked and mix to combine. If necessary, check the taste and adjust salt and pepper or hot sauce.

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Joseph M. Kay

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