Spinach Artichoke Dip with Pasta Chips

Spinach Artichoke Dip with Pasta Chips

Pasta chips: adorable and delicious. 

Servings: 8 people

1 box Barilla® Farfalle 
1 tablespoon extra virgin olive oil
½ cup non-fat Greek yogurt
8 oz. low-fat cream cheese
5 tablespoons Parmesan cheese, grated
3 cloves garlic, minced
1 teaspoon hot sauce
1 tablespoon fresh lemon juice
1 teaspoon fresh ground pepper
1 lb. fresh spinach
2-14 oz. cans artichokes, drained, quartered
¼ cup feta cheese, crumbled

1. Preheat outdoor grill
2. Bring a large pot of water to a boil. Cook the pasta according to the directions, drain
3. Toss pasta with ½ tablespoon of olive oil and place on a sheet of foil; place on grill turning pasta often to keep from burning − grill about 8 minutes until crispy
4. Toss artichokes in remaining olive oil and grill over open flame just charring slightly
5. In a food processor add yogurt, cream cheese, garlic, hot sauce, lemon juice, spinach; pulse until mixed, add artichoke and pulse a few more times, season with salt and pepper to taste
6. Using a cast iron skillet, spoon yogurt dip into skillet and top with crumbled feta cheese; place on grill and cook over indirect heat for 20-25 minutes until brown and bubbly
7. Serve with pasta chips for dipping

Photo Credit: Lou Manna

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