Spinach Artichoke Dip Pasta Sauce

Spinach Artichoke dip Pasta Sauce with Linguine and crostini

Serving size: 5

Often when I have leftovers in the fridge, I like to reimagine them. Over the holidays, my daughter Bella made an amazing Spinach Artichoke Dip. She had leftovers that she had not baked up yet and it got me thinking… I wonder if I could reimagine it as a pasta sauce as the base of the dip is a combination of cream cheese and sour cream! Turns out you can AND it makes for a very tasty sauce at that! So without further ado, I give you Spinach Artichoke Pasta Sauce! *It should be noted that I cut the ingredients in half as the dip originally served up to 10 people.

Ingredients

7 oz jar artichoke hearts, drained and chopped

¼ cup sour cream

¼ cup mayonnaise

4 oz cream cheese, room temperature

½ cup freshly grated parmesan cheese, loosely measured

½ clove garlic (I used a whole clove as you can never have too much garlic)

¼ cup spinach, frozen, thawed and liquid squeezed out.

Linguine (or your preferred type of spaghetti like pasta)

Directions

Combine the ingredients for the sauce and set aside for the flavors to mesh. Boil salted water (I always add a few grinds of sea salt) and cook pasta following the instructions on the box. Once pasta is cooked, reserve one cup of the pasta water. Drain pasta and return to pan. Add the Spinach Artichoke sauce and slowly pour in the reserve pasta water. The heat of the freshly cooked pasta and the water should be warm enough to melt the cream cheese but if it isn’t, turn the stove to low and stir the pasta mixture until the cream cheese fully melts and the sauce coats the pasta.

Serve immediately with fresh ground pepper and a bit more grated parmesan cheese.

Bon Appetit!