Spinach Artichoke Dip with Fried Bowtie Pasta

Skip the chips with this tasty Spinach Artichoke Dip.  Go with fried bowtie pasta instead!

Skip the chips when you make this tasty Spinach Artichoke Dip. Go with fried bowtie pasta instead!Have you guys heard about Boudreaux and Thibodeaux?  Don’t worry, I didn’t know anything about Boudreaux and Thibodeaux until I moved to Louisiana.  So who are these two guys?  They’re fictional Cajun characters who wander into all sorts of hilarious situations.  As far as I can tell, there is no single author or cartoonist behind Boudreaux and Thibodeaux.  Instead, they exist more in the local folklore of south Louisiana.  Boudreaux and Thibodeaux represent stereotypical Cajuns, and they are usually presented as somewhat less-than-educated.  (I should note that I don’t actually view Cajuns this way…but I do enjoy a good Boudreaux and Thibodeaux joke!)

Not long after moving to Louisiana, a co-worker asked me if I’d heard about Boudreaux and Thibodeaux yet.  From new Cajun foods to new Cajun names to new Cajun towns, there was a lot for me to learn in my first months in Louisiana.  I gave my co-worker a quizzical look, and she proceeded to tell me a story about Boudreaux and his buddy Thibodeaux.

Skip the chips when you make this tasty Spinach Artichoke Dip. Go with fried bowtie pasta instead!One day, a granddaddy crawfish was swimming along in a ditch with his grandson crawfish.  The younger crawfish swam ahead but then quickly came rushing back.  Grandpa asked the little guy what was wrong.  The younger crawfish said, “There’s a big, scary thing up there!”  Grandpa crawfish investigated and told his grandson, “Oh, that’s just a cow.  Cows won’t hurt you.”  And the two kept on swimming.

A few minutes later, the baby crawfish came rushing back again.  “Grandpa, there’s another scary thing up there.”  Grandpa rolled his crawfish eyes and went up to investigate.  “Don’t worry.  That’s just a house dog.  See the collar around his neck?  House dogs usually don’t bother us crawfish.”  And the two kept on swimming.

Skip the chips when you make this tasty Spinach Artichoke Dip. Go with fried bowtie pasta instead!A few minutes later, the baby crawfish comes rushing back once again.  “Grandpa, Grandpa, there’s some scary things up there.”  Grandpa swims ahead to check it out. He sees Boudreaux and Thibodeaux fishing in the ditch up ahead.  Grandpa turns tail and rushes back, grabbing the baby crawfish by the claw as he goes.  “Run!  Those are Cajuns up there, and they’ll eat anything!”

Spinach Artichoke Dip with Fried Bowtie Pasta

So there ya go.  Now you’ve heard about Boudreaux and his buddy Thibodeaux.  In my experience down in Louisiana, Cajuns will indeed eat just about anything.  But here’s the thing.  Cajuns will take just about anything and turn it into something delicious!  From spicy Cajun Grilled Shrimp to Cinnamon King Cakes, I’m a huge fan of all of the new foods I learned about while I was living in Baton Rouge.  One night, a bunch of us went out to dinner, and we ordered Spinach Artichoke Dip as an appetizer.  I’m a big fan of Spinach Artichoke Dip, but this one was unique.  Instead of chips, it was served with fried bowtie pasta.  Say what?  Fried pasta?  I didn’t know you could fry pasta.  Well, you can indeed fry pasta…and it makes for a great dipper with this tasty Spinach Artichoke Dip.

Skip the chips when you make this tasty Spinach Artichoke Dip. Go with fried bowtie pasta instead!Making fried pasta isn’t all that hard, but it does take a bit of time.  It’s definitely faster to just pop open a bag of tortilla chips, and truthfully I usually go with tortilla chips when I make this Spinach Artichoke Dip.  However, I’ve always remembered snacking on that fried pasta in Baton Rouge, and I wanted to give it a shot.  You have to cook the pasta first and then coat it with eggs and breadcrumbs before frying it up.  That’s a few steps for sure.  But I can promise that everyone will remember that time you served the delicious Spinach Artichoke Dip with fried pasta.  Enjoy!

Did you make a batch of this Spinach Artichoke Dip with Fried Bowtie Pasta at home?  Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog).  I’d love to see your version!

Skip the chips when you make this tasty Spinach Artichoke Dip. Go with fried bowtie pasta instead!

Spinach Artichoke Dip with Fried Bowtie Pasta

Skip the chips when you make this tasty Spinach Artichoke Dip. Go with fried bowtie pasta instead!
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 414kcal

Ingredients

For the Fried Pasta

  • 8 ounces bowtie pasta
  • 3 large eggs
  • 1/3 cup milk
  • cups seasoned breadcrumbs
  • canola or vegetable oil for frying

For the Spinach Artichoke Dip

  • 2 10-oz boxes frozen spinach
  • ½ cup unsalted butter
  • ¾ cup white onion finely diced
  • 4 cloves garlic minced
  • 2 tsp hot sauce
  • ½ Tbsp lemon juice
  • ½ cup Parmesan cheese grated
  • 1 cup sour cream
  • 8 oz. cream cheese softened
  • 1 14-oz can artichoke hearts, drained and diced
  • ½ tsp salt
  • ½ tsp paprika
  • 1 cup Monterey Jack or pepper jack cheese shredded

Instructions

For the Fried Pasta

  • Cook the pasta in boiling water for about 7 minutes. (Note: This is less than the recommended directions on the package!)
  • Drain pasta and allow it to cool.
  • In a small bowl, whisk together the eggs and milk. Place the seasoned breadcrumbs in another small bowl.
  • Using a deep fryer or a large frying pan, heat the oil to 375°F. (An easy way to check the temperature is to drop a pinch of flour in the oil. If it immediately bubbles up and turns brown, then the oil is ready.)
  • Dip each piece of pasta in the egg mixture and then into the breadcrumbs. (Tip: I usually coat all of the pasta and put them on a plate. Then I fry the pasta in 3-4 rounds total.)
  • Place the pasta in the hot oil and fry until deep golden brown in color (~3-4 minutes).

For the Spinach Artichoke Dip

  • Cook the spinach according to the instructions on the package. Once cooked, press the spinach into a colander to drain out as much water as possible. Set spinach aside.
  • Preheat oven to 375°F.
  • Using a large frying pan, melt the butter over low heat. Add the onion and garlic, and cook over medium heat for 4-5 minutes, stirring often.
  • Add hot sauce, lemon juice, Parmesan cheese, sour cream, cream cheese, diced artichokes, salt, paprika and drained spinach. Continue cooking over medium-low heat until mixture begins to simmer (~5 minutes).
  • Transfer dip into an oven-proof dish (or dishes). Sprinkle top with Monterey Jack or pepper jack cheese. Place dip in 375°F oven for 15-20 minutes, or until cheese is fully melted and slightly browned on top. Serve hot.

Skip the chips when you make this tasty Spinach Artichoke Dip. Go with fried bowtie pasta instead!

Looking for more tasty appetizer recipes?  Check out these other favorites, too:

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31 Comments

  1. What a great story about the cajun crabs! I have to agree that food from down there is the absolute best! This dip looks like the stuff my weekend dreams are made of, and I’m definitely going to have to try some fried pasta. It sounds intriguing!

    1. Did the restaurant you got the bow tie pasta chips at happen to be chimes? Either right off lsu’s campus on Highland or or off of coursey?

      1. Haha! Sounds like you know Baton Rouge quite well, Olivia. 🙂 But I didn’t realize that The Chimes makes bow tie pasta chips. The restaurant I was referring to was actually Copeland’s on Essen…right around the corner from my old apartment. But now you totally have me craving Chimes. Too bad it’s about 1,500 miles away…

  2. I have a co-worker from Louisiana and you are right – ” Cajuns will take just about anything and turn it into something delicious!” My coworker makes some incredible Cajun dishes – but – my daughter and I were over visiting his wife and him oneday, and they had us taste test some meatballs- and, David, I don’t even eat beef really – but good gosh – these were so insanely good – I had two fist size ones!
    And speaking of insanely good – that fried pasta??? Duuuudde!!!! wowzers!!! I am going to get some buckwheat pasta and try frying it – might use crushed almonds instead of breadcrumbs but wowzers!
    I need to ask my coworker if he has any stories of Boudreaux and Thibodeaux -when he gets back from his Mardi Gras trip! Happy Valentines day weekend to you and Laura!

    1. Wow, those must have been some amazing meatballs! What was his secret?? But yes, fried pasta is incredibly fun. It does take a bit of extra time (vs. opening a bag of chips), but man I had a blast making these. Of course, I always fried them on the back porch to avoid smelling up the house with fried food…and it was about 10°F outside. Haha…the things we do for food! Definitely ask your co-worker about Boudreaux and Thibodeaux! Some of the stories are a little less politically correct…but it’s all in fun! Happy Monday, Shashi!

    1. Thanks, Christina! I had a blast frying the bowtie pasta…and it made for a really fun dipper. Oh, and this spinach artichoke dip is hands down one of my favorites, too! 🙂

  3. You’re killing me with this one! I was going to post this as well today and had to do a quick write up and post a Roasted Rack of Lamb I had on the back burner! Good minds think alike, right?! This looks incredible and the fried bowtie pasta looks insanely good. Have a great weekend!

    1. Hahaha…sorry, Kevin! But you know what? Go for it! The interwebs are big, and I know you would never post something similar on purpose. But Roasted Rack of Lamb sounds like an amazing stand-in. If only I had stand-ins that were so awesome! I hope you guys had an awesome weekend! 🙂

  4. David, I’ve never heard of Boudreaux and Thibodeaux until now! and oh my gawd, delicious Spinach Artichoke Dip with FRIED pasta?!!! Wow, this looks sooooo good!!! I didn’t know you could fry pasta either but this looks great!! Have a great weekend!!

    1. Well, I’m glad I was able to introduce you to my friends Boudreaux and Thibodeaux! They are crazy characters, and many of their adventures aren’t really politically correct…but it’s all in fun. I hope you had an awesome Valentine’s Day weekend, Alice! 🙂

    1. Wow! Now that is a serious compliment…thank you! The only problem is I may or may not have polished off the last of this dip this past weekend. Guess I’ll just need to make some more! 🙂

  5. Great story telling my friend. Today I’ve learned something new thanks to you.
    I’ve also learned that pasta can be fried, which is something I’ve never seen before.
    All in all this was a very informative post, thank you my friend.
    Oh, almost forgot the dip looks killa! 😉
    #WolfpackEats

    1. Thanks, Alpha! I think Boudeaux and Thibodeaux would make great new members of the Wolfpack…would do you think?? They could bring some killer Cajun food to our howls! 🙂

  6. You have the best commentary. Thank you for teaching me more about the Cajuns outside of catfish (which I love) and all things blackened.

    I’ve NEVER seen pasta fried before but mate, this needs to happen. Pinning- legit going to make it next week for a brunch (and concurrently set a new trend).

    1. Oh man, I love all things blackened, Arman…as long as the blackening seasoning isn’t like caked on. Cajun food is hands down one of my favorites. Between Cajun and Italian, I think I could live a happy man forever and ever. Maybe I need to open an Italian Cajun cafe! 🙂 So yeah, fried pasta is totally fun to make. It takes a while to dip and coat each piece of pasta, but then you can get rolling and fry a bunch of pasta in each round. Absolutely worth the effort! I’m on board with this new trend for sure!

  7. … and well they should. I’m of course referring to Boudreaux and Thibodeaux, whom I’m probably related to. I’ve been known to eat anything too. However, I’ve never eaten fried pasta. I guess I need to call up Boudreaux and Thibodeaux and make a dinner date. GREG

    1. Now there’s an interesting idea…I bet Boudreaux and Thibodeaux would make for some awesome dinner conversation, Greg! I can’t promise you’ll know what you are eating for dinner, but I can promise that it would be delicious with these two guys cooking it…haha! I hope you had an awesome weekend, Greg. Happy (early) Mardi Gras!

    1. I don’t think New York has a comparable pair of characters like Boudreaux and Thibodeaux…but we totally need one! Maybe Dave and Chris…hmmm, wait…on second thought, maybe that’s not the best idea.

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