Spinach Artichoke Dip with Fried Bowtie Pasta
Skip the chips when you make this tasty Spinach Artichoke Dip. Go with fried bowtie pasta instead!
Servings: 8 servings
Calories: 414kcal
Ingredients
For the Fried Pasta
- 8 ounces bowtie pasta
- 3 large eggs
- 1/3 cup milk
- 1¼ cups seasoned bread crumbs
- canola oil or vegetable oil for frying
For the Spinach Artichoke Dip
- 2 10-oz boxes frozen spinach
- ½ cup unsalted butter
- ¾ cup finely diced white onions
- 4 cloves garlic minced
- 2 tsp hot sauce
- ½ Tbsp lemon juice
- ½ cup grated Parmesan cheese
- 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 shredded Monterey Jack or pepper jack cheese
Instructions
For the Fried Pasta
- Using a large pot, add water and bring to a boil over medium-high heat. Add pasta and cook 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. (If you don't have a candy thermometer, an easy way to check the temperature is to drop a pinch of all purpose 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). (Tip: Fry the pasta in several batches to prevent overcrowding the pan.)
- Using a metal slotted spoon, transfer fried pasta onto paper towel lined plate to drain.
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.
Nutrition
Calories: 414kcal | Carbohydrates: 39g | Protein: 17g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 156mg | Sodium: 769mg | Potassium: 267mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1368IU | Vitamin C: 5mg | Calcium: 309mg | Iron: 2mg
