Author Notes
This spinach artichoke dip pasta is creamy and flavorful pasta perfection! It is also so easy to make and can be on the table in 20 minutes. —Leigh Suznovich
Ingredients
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1 pound
rotini pasta
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1 pound
cream cheese
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4 ounces
herbed goat cheese
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1 1/3 cups
milk
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1 tablespoon
garlic powder
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1 tablespoon
dried onion
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1 pinch
salt
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1 pinch
freshly ground black pepper
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1/2 teaspoon
crushed red pepper
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1/3 cup
beer
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12 ounces
drained marinated artichoke hearts, roughly chopped
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1 1/3 cups
baby spinach, finely chopped
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1/2 cup
freshly grated parmesan cheese
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fresh basil, roughly chopped as needed for garnish
Directions
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Get a large pot of water on the stove and bring it to a boil. Salt it generously. Cook the rotini in it for about 8 minutes, just until tender. While the pasta cooks combine the cream cheese, goat cheese, garlic powder, dried onion, salt and pepper in another large skillet with deep sides. Heat it up over medium high heat and stir it all together until it melts into a creamy sauce. Add in the beer, artichokes and spinach and let it all gently simmer together for another couple of minutes.
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The pasta should be done by this point. Drain it and add it to the sauce, along with the parmesan cheese. Stir it all together thoroughly, then take the skillet off of the heat. Scoop the pasta into pretty bowls and top it with a little chopped basil for garnish. Serve immediately and enjoy!
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