Category Archives: artichoke hearts

Spinach and Artichoke Dip Pasta Bake (with Chicken)

There are certain things that just go together. Bacon and Cheddar. Sour cream and Onion. And of course, Spinach and Artichokes. What is it about that combo that’s so delicious?? I remember being a kid, and having it for the first time at probably the Ground Round or someplace like that, and feeling like my 8 year old culinary world had been blown wide open. There are so many different recipes that I make now, but spinach and artichoke dip is still one of my go-to favorites for a crowd.

This recipe lets you feel like you’re indulging in a classic appetizer for dinner, but actually lightens up everything by replacing the cream cheese with Greek yogurt and halving the sour cream, using about 1/2 of the cheese and adding protein-y chicken. Plus – pasta!!!  This makes a ton, keeps really well, is able to be thrown together in 30 minutes, and will have your dinner companions full and happy in an hour and a half total, tops.

SPINACH AND ARTICHOKE DIP PASTA BAKE (WITH CHICKEN) makes about 10 servings
– 1 lb. chicken tenders, chopped
– 1 box orecchiette pasta, or similar (you want something kind of small that will stand up with this bake – bowties, mini penne or mini rigatoni would also be good)
– 2 9-oz. boxes creamed spinach (creamed is key)
– 2 15-oz.cans artichoke hearts, drained and chopped
– 1.5 cups mozzarella cheese, shredded
– 1/3 c. parmesan cheese
– 1 5.3 oz container plain greek yogurt
– 1/3 c. sour cream
– 1 cup pasta water (reserved)
– 1 tbsp. EVOO
– Kosher salt & pepper
– 1 tbsp. butter
– 1/3 c. panko bread crumbs

1. Set your oven to 375.

2. In a large pot, boil water, then salt it kind of heavily. Add pasta and cook until 2 minutes before its “al dente” stage. BEFORE YOU DRAIN IT, grab a cup of the pasta water out and set aside to let it cool. Drain the pasta.

3. In the same pan, heat 1 tbsp. EVOO over medium heat. Add chopped chicken, which has been seasoned with kosher salt and pepper.


4. Cook until the chicken is almost all the way cooked through, stirring occasionally but letting it get a little browned.

5. While the chicken is cooking, heat up the creamed spinach in a microwave.

6. In a large bowl (use one bigger than you even expect will be big enough), combine the creamed spinach, 3/4 c. shredded mozzarella, and the chopped artichoke hearts. Add a little of the parmesan cheese and combine everything.


7. In a separate bowl, combine the greek yogurt, sour cream and a little more of the parmesan cheese.


8. Take the almost-fully cooked chicken off the stove and put the chicken on a plate.

9. Add chicken and pasta to the spinach/artichoke mixture. Combine well.

10. Mix the greek yogurt/sour cream blend with the cooled pasta water, a little at a time, until the sauce is pretty thin but still has enough consistency to coat a spoon.


11.Spray a casserole dish with a little olive oil. Add about half the chicken/pasta/spinach/artichoke mix. Top with 1/4 c. of the shredded mozzarella, then half of the greek yogurt/sour cream blend.


12. Add the rest of the chicken/pasta/spinach/artichoke mixture. Top with the rest of the greek yogurt/sour cream blend, then another 1/4- 1/2 c. of the shredded mozzarella and the rest of the shredded parm.


13. In a small pan, melt 1 tbsp. butter, then toast the panko breadcrumbs. Top the casserole with the breadcrumbs.


14. Cover with aluminum foil, then bake for about 20 minutes. Uncover, put on the lowest rack, and cook for another 20 minutes – just make sure the chicken is cooked through.

15. Serve and feel like you got away with getting to eat a big bowl of healthy-ish spinach and artichoke dip for dinner!

Spinach & Artichoke Dip

I love everything about this. Artichokes, creamed spinach, a little mozz, a little cream cheese, a little sour cream – it’s so delicious, it’s gone before you know it. And it reheats really well too. I hosted my friend Missy’s birthday party this past weekend, and threw this together before all the girls showed up for the night…at 3pm. Older, but probably not wiser. :]

SPINACH AND ARTICHOKE DIP (serves a pack of 13 “ladies”, if you include 4 pizzas, another veggie dip, mini cupcakes, a couple cases of CLs/ALs, infinite wine and champagne and a total lack of shame on any of our parts).
– 2 8 oz. packages of creamed spinach (the creamed part is key)
– 2 cans artichoke hearts, drained really well and chopped
– a package of shredded mozzarella cheese (A whole package. Yes, I know.)
– 1/3 C. cream cheese, softened
– 1/3 C. sour cream
– 1/4 C. parmesan
– 1/4 C. mayo (optional)

1. Preheat oven to 350.

2. Cook creamed spinach according to package directions. Put into a bowl.

3. Add chopped artichoke hearts to the spinach and stir to combine.


4. To the spinach/artichoke mixture, add the cream cheese, sour cream, mozz, parmesan and optional mayo.  Stir it all together and spread evenly in an oven-proof serving dish.


5. Bake at 350 until cooked, approx. 15-20 minutes.  Remove, let cool, and serve with tortilla scoops or chips. 


Pasta with Artichokes, Shallots & Shiitakes

This is kind of my (Irish) dad’s go-to pasta. It’s made with stuff you probably already have in your fridge or cupboards, it totally filling and delicious, and feels a little indulgent given the fact that you use a full can of artichoke hearts. God, I love artichoke hearts. I would put them in just about everything I make.  Plus: an excuse to eat pasta. <3



PASTA WITH ARTICHOKES, SHALLOTS & SHIITAKES (SERVES 4-6)
– 1 box good pasta De Cecco, if you can find it, otherwise just make it yourself
– 1 tbsp. butter
– 1 tbsp. EVOO
– kosher salt & fresh cracked black pepper to taste
– 3 cloves garlic, minced
– 3-4 large shallots, chopped into ribbons
– 1/4 c. red wine
– 1 15 oz. can artichoke hearts, quartered, drained
– approx. 1.5 C. of shiitake mushrooms, cut into long strips
– 1 & 1/4 – 1/2 C. marinara sauce (your choice of brand)
– 1/4 C. freshly grated parm (plus more for topping)
– approx. 2 tbsp. julienned basil
1. Over medium heat, melt the butter and the EVOO together. Add the minced garlic and stir until fragrant, approx. 60 seconds.
2. Add the sliced shallots, cook until wilted (approx. 5 minutes)
3. Add the artichoke hearts, add salt & pepper, and cook another 5 minutes or until everything seems to soften, not stick, to the bottom of the pan. Add the sliced shiitakes.
4. Add 1/4 C. red wine, stir everything together. Let cook approx 5 minutes – you really want to let the alcohol burn off.

5. Pour in the tomato sauce, mix everything together really well, and lower heat to medium low.

6. Bring a pot of water to boil. Add pasta and cook according to directions. Drain, but don’t rinse!  Set aside.
7. Taste sauce, then add the parm cheese. Taste again, then season as needed. Add the basil, stir to combine. 

8. Dump the pasta into the saucepan with the sauce, mix everything up really well. Top with another little bit of parm and enjoy!

And also. Welcome to the family, Murray!  Colly got the cutest dog this week! As anyone who knows me can tell you, this addition has been in the works since my junior year of high school. But that’s a story for another time. :]