Spinach artichoke dip, delicious yes, make it into lunch, yes please! I used the spinach artichoke dip recipe I served at my Pumpkin Carving Party last October with some alterations, including substituting kale for spinach and a creamy, hearty pasta dish was born!
Ingredients (serves 2)
- 8 oz penne pasta
- 3 tbsp olive oil (divided)
- 4 oz kale
- 1/4 cup water
- 8 oz cream cheese
- 1/2 cup plain greek yogurt
- 14 oz can artichoke hearts
- 2 cloves garlic (crushed)
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 1/4 cup parmesan and romano cheese
Get your burners going by boiling water for the pasta on one burner. On another burner add the kale, 1 tbsp olive oil and 1/4 cup water in a large skillet with lid. On the third burner start making the sauce by adding the cream cheese to a medium saucepan to melt.
Next add the greek yogurt, salt and garlic to the melted cream cheese.
Next add the additional 2 tbsp olive oil, white wine vinegar and lemon juice, then drain and chop the artichoke hearts.
Add the artichoke hearts to the pasta sauce.
Stir to combine then add the cooked kale.
Drain the pasta and place into a large bowl. Mix the sauce well then add-on top of the pasta.
Now toss and serve topped with the red pepper flakes and parmesan and romano cheeses!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute gluten-free pasta.
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