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Cheesy Spinach and Artichoke Dip with Fried Bow-Tie Pasta Dippers


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


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.


Fried pasta recipe from http://spicedblog.com/