Cheesy Spinach and Artichoke Dip with Fried Bow-Tie Pasta Dippers
Ingredients
For the dip:
- 14 oz can artichokes hearts chopped
- 10 oz 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
Instructions
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:
- Cook the pasta in boiling water for about 7 minutes until it is al dente.
- Drain pasta and allow it to cool.
- Make a breading station: in a small bowl, whisk together the eggs and milk. Place the seasoned breadcrumbs in another small bowl.
- Using a large cast iron skillet (or a deep fryer), heat the oil to 375°F.
- 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 and serve alongside hot Spinach and Artichoke Dip.
Notes
Fried pasta recipe from http://spicedblog.com/