Spinach Artichoke Dip Pasta uses all the same great flavors of the classic dip in a creamy pasta. Serve it up as a main course or side dish.
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I am in LOVE with the spinach artichoke dip that I make! So much so that I am using the same great flavors in as many ways as possible. You can find more spinach artichoke recipe inspiration here! Some of my favorites are the Spinach Artichoke Dip Pizza (which even meat eaters devour!) and Spinach Artichoke Pesto Pasta.
This Spinach Artichoke Dip Pasta is incredibly easy and fast to put together. First cook the pasta as per package directions until al dente. Save some of the pasta water for later. Pasta water is a great way to loosen up a sauce and help everything stick together because of the starches in the water. In the same pot, combine the rest of the ingredients and let them cook over medium heat until all the cheeses are melted. We are using THREE cheeses here: Parmesan, cream cheese, and Monterey Jack. Mozzarella also works in place of Monterey Jack. When the sauce is melted, season to taste with more cheeses, red pepper flakes, salt, etc as desired. Then add the pasta back in and stir to combine. Use the pasta water to thin out the sauce if needed and serve immediately.
While this pasta is vegetarian and a great main course in itself, you can also add some chicken for the meat lovers. Just cut into strips and toss in with the pasta.
I hope you love this cheesy, gooey Spinach Artichoke Dip Pasta as much as I do!
Spinach Artichoke Dip Pasta
Ingredients
- 1 pound shaped pasta
- 1 cup milk
- 8 ounces cream cheese
- 1 cup Monterey Jack cheese shredded (or mozzarella)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup frozen chopped spinach (or 2 cups fresh spinach)
- 1/2 cup artichoke hearts chopped
- 1/4 cup sour cream or plain Greek yogurt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Cook the pasta as per package directions in a large pot until al dente. Reserve 1 cup of the pasta water for later. Drain and set aside.
- In the same large pot over medium heat, add the remaining ingredients all to the pot. Stir to combine and heat until the cheeses are all melted and everything is incorporated, approximately 5-7 minutes.
- Season the cheese sauce to taste with cheese, red pepper flakes, and salt. If too thin, continue cooking to thicken. If too thick, add a little of the pasta water.
- Add the pasta back into the pot and stir to coat. Add a little of the reserved pasta water if needed to help the sauce mix with the pasta. Serve immediately.
