What if there was a way to have spinach dip for dinner? There is! With a light, creamy sauce and fresh spinach, this spinach dip pasta recipe is a main dish take on our family's favorite appetizer.
We LOVE spinach dip in our house, and any time there's some leftover I wonder about tossing it with pasta. But when I've done this it just... doesn't... work. It's always OK. Nothing amazing and nothing I'd want to make for company. So I tossed the sour cream and cream cheese often found in spinach dips, instead using Swiss cheese and milk for a light sauce that still packs big flavor.
What You Need
- Flour
- Butter
- Milk
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Nutmeg
- Swiss or gruyere cheese
- Lemon juice
- Fresh, baby spinach
- Roma tomatoes
- Dried pasta
How to Make Spinach Dip Pasta
Bring a large pot of water to boil. Cook pasta according to package directions. Drain. Do not rinse. Set aside.
Melt butter in a large, high-sided skillet over medium heat. Stir in flour and cook, stirring frequently, until the mixture begins to brown. Whisk in milk.
Reduce heat to medium-low. Stir in garlic powder, onion powder, salt, pepper and nutmeg. Add cheese and lemon juice, stirring to incorporate.
Cook for a couple of minutes until all of the cheese has melted.
Stir in the spinach, working in a couple batches if necessary, until all of it has wilted into the sauce.
Fold in tomatoes and cooked pasta.
Adjust salt and/or pepper to taste.
Enjoy!
Tips on Spinach Dip Pasta
It's half of a standard, 1 pound box.
I recommend leaving out the tomatoes if you don't have fresh ones on hand or don't like/can't eat tomatoes.
Fresh spinach is important in this recipe. Do not substitute with frozen or canned.
Spinach Dip Pasta makes a great side dish paired with grilled chicken or fish.
Enjoy it with...
Spinach Dip Pasta goes great with Slow Cooker Roast Chicken.
Print the Recipe
PrintSpinach Dip Pasta
What if there was a way to have spinach dip for dinner? There is! With a light, creamy sauce and fresh spinach, this spinach dip pasta recipe is a main dish take on our family's favorite appetizer.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Ingredients
- 3 Tbsp flour
- 3 Tbsp butter
- 2 cups milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- ¼ tsp nutmeg
- 1 cup Swiss or gruyere cheese, shredded
- 1 tsp lemon juice
- 6 oz bag fresh, baby spinach (about 3 cups)
- 2 Roma tomatoes, seeded and diced
- 8 oz dried pasta*
Instructions
Bring a large pot of water to boil. Cook pasta according to package directions. Drain. Do not rinse. Set aside.
Melt butter in a large, high-sided skillet over medium heat. Stir in flour and cook, stirring frequently, until the mixture begins to brown. Whisk in milk.
Reduce heat to medium-low. Stir in garlic powder, onion powder, salt, pepper and nutmeg. Add cheese and lemon juice, stirring to incorporate.
Cook for a couple of minutes until all of the cheese has melted.
Stir in the spinach, working in a couple batches if necessary, until all of it has wilted into the sauce.
Fold in tomatoes and cooked pasta.
Adjust salt and/or pepper to taste.
Enjoy!
Notes
*8 oz dried pasta = Half of a standard 1 pound box.
Nutrition
- Serving Size: 1 cup
- Calories: 332
- Sugar: 5.6 g
- Sodium: 475.6 mg
- Fat: 14 g
- Carbohydrates: 37.5 g
- Protein: 14.1 g
- Cholesterol: 38.6 mg
Allen M McAvoy says
This Pasta is fantastic.!
Sherry Burley says
Saved this one! ????
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