I’ve had the idea for this pasta probably 40 separate times. Whenever it popped into my head, I would think about how delicious and creative it would be — a quick Google search will show you, hundreds of other people have thought the same thing. I promise you though, that this doesn’t make it any less delicious.
While I love spinach and artichoke dip, it has always seemed like “We should have a vegetarian appetizer at this party — bring out the fatty, cheesy, dip!”. I’m really, honestly not the kind of person that can turn down a dip, especially a cheesy one…. so I’m not really sure if I’m complaining here. Let’s just read that as: Kelly has eaten a LOT of spinach and artichoke dip. (Note: don’t take that to mean it’s my favorite dip. That honor is held by The Beeroness‘s Roasted Garlic and Parmesan Beer Cheese Dip.)
Now that I’ve officially declared myself to be a cheesy dip expert, let me convince you to stir it into your pasta. Cheese + carbs = happiness. Convinced? How about: Cheese + carbs + vegetables = happiness + pretending your dinner is super healthy. Yes. Success. I made this as a main dish and it was enough for 4. It’d also be great as a side dish, serving 6 – 8 (hate to admit this here, but Josh kept going on about how it’d be great with a piece of grilled chicken. I’d suggest Quorn meat free, soy free cutlets). If you just want cheesy dippy goodness and no pasta, it’s great on chips. Not that I was dipping chips into my pasta sauce, no way! 😉
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