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Spinach 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.

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*

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 your

Tips on Spinach Dip Pasta

  • *8 oz dried pasta = Half of a standard 1 pound box.
  • Fresh spinach and tomatoes are 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…

Slow Cooker Roast Chicken

Spinach Dip Pasta goes great with Slow Cooker Roast Chicken.

Print the Recipe

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Spinach Dip Pasta

Spinach Dip Pasta


  • Author: MittenGirl
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min

Description

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.


Scale

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.

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

Keywords: spinach dip, fresh spinach, cheese sauce, pasta, noodles, main dish, side dish, vegetarian

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Spinach Dip Pasta

Recipe: Spinach and Artichoke Dip



5 cups fresh spinach
1 can artichoke hearts
1 clove garlic
2 tsp. salt
1 tsp. pepper
¼ tsp. nutmeg
8 oz. cream cheese (at room temperature)
¼ cup Parmesan cheese
3 Tbsp. shredded mozzarella cheese
½ tsp paprika

Chop spinach. Drain and chop artichokes. Fill a large skillet with just enough water to cover the bottom of the pan. Place skillet on burner over medium-high heat. Add spinach. Using a micro-plane grater, grate garlic into spinach. Add nutmeg, salt and pepper. Stir to combine. Cook until spinach is wilted. Add artichokes and continue cooking until spinach is completely cooked and all water has evaporated. Remove from heat and cool. In a separate bowl, combine cream cheese and Parmesan cheese. Add cooled spinach mixture. Place in greased baking dish. Sprinkle with mozzarella cheese and paprika. Bake at 350 degrees for 30 minutes or until mixture is heated through and bubbling. Serve with crackers, fresh bread and/or fresh cut vegetables.