I've never actually made spinach-artichoke dip. I've made spinach-artichoke pizza, and now I've made this spinach-artichoke pasta, but I've never made the classic dip. Weird. I should get on that.
On another note, my friend recently told me that her mom has started following my blog and would like me to post more often. Hey Sandy! I'll try, I promise!
Spin-Art Pasta
Ingredients:
1 (13 oz) box shell-shaped pasta
1 teaspoon butter
2 teaspoons minced fresh garlic
1 (8 oz) package reduced fat cream cheese (not fat free)
1/2 cup milk
1/2 cup reduced fat sour cream
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 (14 oz) can artichoke hearts (packed in water), drained and shopped
1 (9 oz) package frozen spinach, thawed and squeezed dry in a clean towel
1/2 cup shredded parmesan cheese
1 cup chopped cooked chicken (optional)
Parmesan cheese for serving
Directions:
1. Cook pasta following package directions.
2. Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds, or until fragrant. Add cream cheese and stir until melted. Slowly add milk. Stir in sour cream, lemon juice, salt, and red pepper flakes. Add artichoke hearts, spinach, Parmesan cheese, and chicken.
3. Drain pasta. Add to artichoke mix. Toss and season with additional salt and lemon juice if necessary. Top with additional Parmesan for serving.
Source: Heat Oven to 350
