I don’t have a ton of pasta recipes here, because frankly we just don’t eat it very often. The other day though, I had a super specific craving for spinach artichoke dip. I did some digging online to see how I could turn this into a respectable dinner (don’t get me wrong I’d certainly plow into a 9×13 of hot spinach artichoke dip with some ritz crackers and call it dinner, but Andrew may not be so bold).
There were a few variations of this pasta dish and I used this recipe as a bit of a guide for my own take on it.
It turns out it was EXACTLY what the doctor ordered and was so fricken delicious! I will absolutely make this again; and the fact that it was on the table in under 20 mins… *chef kiss*
(^Terrible ingredient shot, I forgot my scallions, mozz cheese, butter, and jalapeños lol)
In a large pot of salted, boiling water, cook your pasta untiljust shy of al dente. For fusilli this is 8 minutes.
While the pasta is cooking, in a large pot, melt yourbutter over medium-low heat.
Once the butter is melted, add in your sour cream, Parmesan, and mozzarella cheese. Stir and let melt for a minute or two.
Add in your scallions and diced artichokes. Mix to combine. Cook for 3-4 minutes.
Then, add in your garlic, jalapeños (if using), and frozen spinach. Stir and cook for another minute or two.
Once your pasta is ready, remember to *SAVE 1/2 CUP OF THE PASTA WATER!*
Add in your drained pasta and a splash of the pasta water. Stir to combine and add more pasta water as needed to get the consistency you’d like.