Spinach and artichoke dip is one of my favorite appetizers at pretty much any chain restaurant. They all have it and it makes me happy. All of that gooey, melty cheese with the veggies cutting through is just snacking perfection! I decided to put a spin on it and use it for dinner with my favorite Italian flair. This spinach artichoke dip pasta could not have been easier or quicker to make!
I scooped the spinach artichoke dip pasta into pretty bowls and topped each bowl with a little fresh basil. Then it was time to dig in while I washed it down with the rest of the beer I used to cook it! Oh my goodness, it was my favorite dip magically turned into my new favorite pasta dish. It was basically mac and cheese taken to a whole new level and I loved every bite. Hope you all enjoy this amazing mash up! xoxo
This spinach artichoke dip pasta is creamy and flavorful pasta perfection! It is also so easy to make and can be on the table in 20 minutes.
- 1poundrotini pasta
- 1poundcream cheese
- 4ouncesherbed goat cheese
- 1 1/3cupsmilk
- 1tablespoongarlic powder
- 1tablespoondried onion
- 1pinchfreshly cracked black pepper
- 1/2teaspooncrushed red pepper
- 1/3cupbeerthe rest goes to the chef!
- 1jarartichokes hearts12 ounce size, drained and roughly chopped
- 1 1/3cupsbaby spinachfinely chopped
- 1/2cupfreshly grated parmesan cheese
- fresh basilcoarsely chopped as needed for garnish
- Get a large pot of water on the stove and bring it to a boil. Salt it generously. Cook the rotini in it for about 8 minutes, just until tender. While the pasta cooks combine the cream cheese, goat cheese, garlic powder, dried onion, salt and pepper in another large skillet with deep sides. Heat it up over medium high heat and stir it all together until it melts into a creamy sauce. Add in the beer, artichokes and spinach and let it all gently simmer together for another couple of minutes.
- The pasta should be done by this point. Drain it and add it to the sauce, along with the parmesan cheese. Stir it all together thoroughly, then take the skillet off of the heat. Scoop the pasta into pretty bowls and top it with a little chopped basil for garnish. Serve immediately and enjoy!