Spinach Artichoke Dip Pasta
Serves
6
Total Time
20mins
Calories
693
Spinach and artichoke dip is one of my favorite appetizers. 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...
- Salt3 pinches
- Pasta455 g
- Cream cheese455 g
- Herbed goat cheese115 g
- Milk320 ml
- Garlic powder1 tablespoon
- Onion granules1 tablespoon
- Black pepper1 pinch
- Red pepper flakes½ teaspooncrushed
- Beer80 ml
- Baby spinach40 gfinely chopped
- Marinated artichoke hearts340 gcoarsely chopped
- Parmesan cheese75 gshaved
- Fresh basil leaves1 sprigchopped
Ingredients
- 1. Fill a clean stockpot with water
- 2. Add salt
- 3. Bring to boil
- 4. Add pasta
- 5. Cook until al dente and strain - approx 8 min
- 6. Place a clean medium cast iron skillet on Drop Scale
- 7. Add cream cheese, herbed goat cheese, milk, garlic powder, onion granules, salt, black pepper and red pepper flakes
- 8. Melt until creamy while stirring occasionally
- 9. Add beer, baby spinach and marinated artichoke hearts to the sauce
- 10. Simmer gently for 2 minutes
- 11. Add pasta to sauce
- 12. Add parmesan cheese to the sauce
- 13. Stir thoroughly and turn off heat
- 14. Sprinkle with fresh basil leaves
Method
Make this recipe in the Fresco Recipes App
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