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| Spinach Dip with bowtie pasta |
| 1 bunch fresh spinach, de-stemmed, rinsed, dried, and chopped 1 -6 oz. jar marinated artichoke hearts, drained Half of a red onion, minced 1 tsp. minced garlic 1/2 tsp. white pepper 1/4 tsp. nutmeg 12 oz. Philly Cream Cheese 2 tbsp. mayonnaise 1/8 c. Parmesean Cheese 1/2 package cooked and drained bowtie pasta 1- 2 cups seasoned bread crumbs one egg, slightly beaten 2 tbsp. milk |
| 1. In a food processor, first chop artichoke hearts, then onions, spinach. 2. Sautee this mixture for 3-4 minutes in hot oil to remove the water from the spinach. Meanwhile: 3. Mix cream cheese, mayonnaise, white pepper, nutmeg, garlic, and parmesean. Add spinach and artichoke mixture. Pulse a few times to mix. Prepare the Bowtie pasta: 1. Make sure pasta is chilled and very dry. 2. Combine 1 egg with 2 tbsp. of milk. Beat slightly. 3. Dip pasta into the egg/milk mixture and then dip into bread crumbs. 4. Refrigerate breaded bowties for 30 minutes to an hour. 5. Deep fry at 350 degrees, until lightly browned. To serve: 1. Heat spinach/ artichoke dip in the microwave at 50% for 1 minute. Stir. Repeat, until warm. 2. Serve with breaded Bowties. |