Spinach and Artichoke Dip has been a comfort food favorite of mine forever but when I moved to Louisiana a few years ago I discovered a twist on the
boring regular ol’ tortilla chip I was used to serving with my dip. In Louisiana they serve Spinach and Artichoke Dip hot out of the oven with crispy fried Bow-Tie Pasta Dippers! I have had the in restaurants all across the state and now I won’t eat my Spinach Dip with anything else! Don’t be intimidated, they are super simple and don’t take long at all to make a bowl full. In fact, I fried all of mine while my Spinach Dip was browning in the oven.
Talk about Southern inspired comfort food!
This recipe features my Favorite Three Cheese Spinach and Artichoke Dip recipe.
Love cheesy spinach?
My husband also makes a delish Spinach Dip in a Bread Bowl.
For the dip:
- 14oz can artichokes hearts, chopped
- 10oz box chopped spinach, cooked and drained
- 1/2 yellow onion, diced
- 8 oz cream cheese, softened
- 1 cup Italian mixed cheese, shredded
- 1 cup Parmesan cheese, shredded
- 2 cloves garlic, pressed
- 1 tbsp olive oil
- salt/pepper, to taste
For the pasta dippers:
- 8 ounce bow-tie pasta
- 3 eggs
- 1/3 cup milk
- 1 1/4 cup seasoned breadcrumbs
- canola oil, for frying
For the dip:
- Preheat oven to 350 degrees.
- In a skillet, add olive oil and heat over medium.
- Add diced onions and cook until softened and brown then add garlic, stirring for 30 seconds.
- Turn heat to low and add spinach and artichoke hearts. Mix to combine.
- Next add cream cheese and shredded Italian mixed cheese, stirring until melted.
- Season with salt and pepper and pour into a greased baking dish (or I like to cook the dip and serve it in my cast iron skillet).
- Top with shredded Parmesan cheese and bake for 15 minutes.
- Serve hot with pasta dippers.
*Optional: Turn oven to broil and brown the cheese on top to make a crust for about 1-2 minutes.
For the pasta dippers:
Fried pasta recipe from http://spicedblog.com/
Cook diced onions with olive oil until softened and brown then add garlic, stirring for 30 seconds.
Turn heat to low and add spinach and artichoke hearts. Mix to combine.
Next add cream cheese and shredded Italian mixed cheese, stirring until melted.
Season with salt and pepper.
Top with shredded Parmesan cheese and bake at 350 degrees for 15 minutes.
I love cooking and serving this dip in a cast iron skillet. It’s a Southern thing y’all!
Cook the pasta in boiling water for about 7 minutes until it is al dente.
Drain pasta and allow it to cool.
Using a large cast iron skillet (or a deep fryer), heat the oil to 375°F.
Make a breading station: in a small bowl, whisk together the eggs and milk.
Place the seasoned breadcrumbs in another small bowl.
Dip each piece of pasta in the egg mixture and then into the breadcrumbs and place on a plate.
Add the coated pasta in batches to the hot oil and fry until deep golden, about 3 minutes
Drain on a paper towel lined plate.
How amazing do these look?!
Serve alongside hot Spinach and Artichoke Dip.
Have leftover Spinach Dip?
Make a Spinach and Artichoke Grilled Cheese on buttered French bread!
My first time having the Spinach Dip and Fried Pasta combo was at Mama’s Oyster House in Natchitoches, LA for my birthday. It made this carb lover so happy!
Woo Birthday Margaritas!
Cajun Steak and Seafood Pasta. Louisiana cooking at it’s best!
We also stayed at the Steel Magnolia Bed and Breakfast in Natchitoches. Yes, my friends this is where Steel Magnolias (my favorite movie ever!) was filmed!
It was so cool to hear the real story that the movie was based on
and see the locations from the film! Of course we watched Steel Magnolias
that night in our room too!
Thanks Natchitoches for a great visit and
for the amazing Cajun meals that made this foodie family full and happy!