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).

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.