Spinach Artichoke Dip Pasta Recipe

Introduction

This Spinach Artichoke Dip Pasta combines the creamy, cheesy goodness of a classic dip with comforting pasta. It’s an easy and delicious way to turn your favorite appetizer into a satisfying meal perfect for any night of the week.

Ingredients

• 8 oz (about 225g) pasta (penne or rigatoni)
• 1 cup fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional for spice)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Step 3: Lower the heat and add the softened cream cheese to the skillet. Stir until melted and combined with the garlic.
4. Step 4: Gradually add the mozzarella and Parmesan cheese, stirring continuously until melted and creamy.
5. Step 5: Fold in the chopped spinach and artichoke hearts, mixing well. Let cook for about 3-4 minutes until the spinach wilts.
6. Step 6: Stir in the sour cream and add the reserved pasta water a little at a time until you reach a creamy consistency. Season with red pepper flakes, salt, and pepper to taste.
7. Step 7: Add the cooked pasta to the skillet and toss everything together until the pasta is fully coated in the creamy spinach artichoke mixture.
8. Step 8: Remove from heat and transfer to a serving bowl. Garnish with fresh parsley and additional cheese if desired.

Tips & Variations

• Use fresh mozzarella for a creamier texture and richer flavor.
• Add cooked chicken or shrimp for extra protein.
• Swap sour cream with Greek yogurt for a tangier and lighter version.
• For a spicier kick, increase red pepper flakes or add a dash of hot sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or reserved pasta water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess water before adding it to avoid a watery sauce.

Is this recipe good for meal prep?

Absolutely! It reheats well and makes a convenient, tasty meal for busy weekdays.

Spinach Artichoke Dip Pasta Recipe

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★★★★★

4.5 from 96 reviews

This Spinach Artichoke Dip Pasta is a creamy, flavorful comfort dish combining tender pasta with a rich spinach and artichoke cheese sauce. Perfect for a cozy weeknight meal, it blends the classic dip flavors into a satisfying pasta dish that’s both creamy and cheesy with a hint of garlic and spice.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz (about 225g) pasta (penne or rigatoni)

Vegetables

• 1 cup fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 2 cloves garlic, minced

Dairy & Cheese

• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream

Seasonings & Oils

• 1/4 teaspoon red pepper flakes (optional for spice)
• Salt and pepper to taste
• 2 tablespoons olive oil

Garnish

• Fresh parsley for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Create the Dip Base: Lower the heat and add the softened cream cheese to the skillet. Stir continuously until the cream cheese melts and combines smoothly with the garlic.
4. Add Cheese: Gradually stir in the shredded mozzarella and grated Parmesan cheese, continuing until the mixture becomes melted, creamy, and well blended.
5. Incorporate Spinach & Artichokes: Fold in the chopped fresh spinach and drained artichoke hearts, mixing thoroughly. Cook for about 3-4 minutes until the spinach wilts and the mixture is heated through.
6. Add Sour Cream & Season: Stir in the sour cream to enrich the sauce. Add the reserved pasta water a little at a time to achieve a creamy consistency. Season with red pepper flakes, salt, and pepper to your taste.
7. Combine with Pasta: Add the cooked pasta to the skillet, tossing well to coat all pieces evenly with the creamy spinach artichoke sauce.
8. Serve: Remove the skillet from heat. Transfer the pasta to a serving bowl and garnish with fresh parsley and, if desired, extra Parmesan cheese. Serve warm.

Notes

• Use penne or rigatoni as they hold the creamy sauce well.
• For a spicier version, increase red pepper flakes or add a dash of hot sauce.
• If the sauce is too thick, add more reserved pasta water to loosen it.
• For extra richness, stir in a little grated cheddar or cream at the end.
• Can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop with a splash of milk or water.

Keywords: Spinach Artichoke Dip Pasta, Creamy Spinach Pasta, Easy Comfort Food, Vegetarian Pasta, Cheesy Artichoke Pasta