Barilla® Farfalle Pasta Chips with Spinach Artichoke Dip

Don’t own an air fryer? No problem! Try making these delicious trendy pasta chips on the grill!

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Barilla Farfalle Pasta chips are the perfect crunchy snack for the adventurous cook! You can use a grill or an air fryer to achieve your desired result for this trendy dish. This savory appetizer paired with creamy artichoke dip makes for an ideal summertime treat! 

Ingredients 8 Servings


  • 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
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  • Preheat outdoor grill.
  • Bring a large pot of water to a boil. Cook the pasta according to the directions, drain.
  • 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.
  • Toss artichokes in remaining olive oil and grill over open flame just charring slightly.
  • 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.
  • 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.
  • Serve with pasta chips for dipping.
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