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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
2 tbsp butter, lightly salt
2 tbsp olive oil
1 cup onion, diced 1/4 inch
1 tbsp garlic, minced
1/2 cup flour, all-purpose
1 1/2 cup heavy cream, or half and half
1 cup chicken stock, warm
1 tsp Cajun spice blend
2 tsp sugar
1 tsp crystal hot sauce
1 tbsp lemon juice, freshly squeezed
1 cup parmesan cheese, fresh grated, divided
1 cup sour cream
8 oz. cream cheese, softened (optional)
1 lb. spinach, frozen chopped, squeezed dry
1/2 lb. artichoke hearts, chopped 1/2 inch thickness
1 cup Monterey jack cheese, shredded, heaping
1/2 tbsp paprika
1 tbsp parsley, fresh, chopped
Melt the butter along with the olive oil in a large sauce pan over medium heat, and then add the onion and garlic and sauté until the onions are translucent. Add the flour and stir well to incorporate into the mixture. Allow this to cook for several minutes on medium heat, or until the flour absorbs all the liquid and starts to turn a pale blond color.
Add the heavy cream and warm chicken stock and using a wire whisk blend the mixture until smooth. Simmer over low heat for several minutes. Add the Cajun spice blend, sugar, Crystal hot sauce, lemon juice, 1/2 cup of the Parmesan cheese, sour cream, and cream cheese and stir well with a large spoon to incorporate.
Add the spinach and artichoke hearts and mix well with a large spoon, continue to simmer until heated through or about 5 minutes. Transfer to an oven proof 2 quart or larger serving dish and then sprinkle the shredded Monterey Jack cheese and then the remaining 1/2 cup of the grated Parmesan cheese, and then sprinkle the paprika over the top. Heat the dip in a 375 degree oven for 30 to 35 minutes, or until cheese is melted and slightly browned on top. Serve with the fried bow tie pasta (see recipe below) for dipping.
Fried Bow Tie Pasta Chips
1 lbs. bow tie pasta
1 gallon water
1 tsp salt
1 tbsp vegetable oil, divided
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp white pepper
2 large eggs, beaten
2 cups milk
2 cups bread crumbs, seasoned
2 quarts peanut oil, for deep frying
1/2 cup parmesan cheese, shredded
1 tbsp Cajun spice blend
Add water to a large stock pot and add the salt and 1/2 tablespoon of the vegetable oil, and then bring to a boil. Add the pasta and cook until al dente. Drain in a colander and then run cool water over pasta to stop the cooking process. Allow the pasta to drain well, then transfer to a large bowl or container and coat the bow tie pasta with the remaining 1/2 tablespoon of vegetable oil then refrigerate.
Breading station: In a large bowl or container combine the flour with the salt and white pepper, in another large bowl or container mix the beaten eggs with the milk and in one last large bowl or container place the seasoned bread crumbs.
Heat peanut oil to 350 degree in a fryer or large high-sided stock pot and have ready for deep frying.
Batch Frying Method: Take one cup of the bow tie pasta and toss into the seasoned flour, then shake the excess flour off and toss into the egg wash, then drip excess liquid and transfer to the seasoned breadcrumbs and dust to coat well, shaking off any excess breading.
Deep fry the breaded bow tie pasta for about 2 minutes, or until golden and floating on top of the oil. Remove the fried pasta from the oil and drain on paper towels.
In a large bowl toss the fried pasta with the Parmesan cheese and the Cajun spice blend, and then serve with the spinach and artichoke dip.
To Serve: Place warmed dip container onto a large platter lined with doilies or napkins and then arrange the fried bow tie pasta around the dip. Garnish the entire presentation with the fresh chopped parsley.
Yield: 2 quarts dip, 6 cups pasta approximate.
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SPINACH AND ARTICHOKE DIP WITH BOWTIE PASTA CHIPS
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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
2 tbsp butter, lightly salt
2 tbsp olive oil
1 cup onion, diced 1/4 inch
1 tbsp garlic, minced
1/2 cup flour, all-purpose
1 1/2 cup heavy cream, or half and half
1 cup chicken stock, warm
1 tsp Cajun spice blend
2 tsp sugar
1 tsp crystal hot sauce
1 tbsp lemon juice, freshly squeezed
1 cup parmesan cheese, fresh grated, divided
1 cup sour cream
8 oz. cream cheese, softened (optional)
1 lb. spinach, frozen chopped, squeezed dry
1/2 lb. artichoke hearts, chopped 1/2 inch thickness
1 cup Monterey jack cheese, shredded, heaping
1/2 tbsp paprika
1 tbsp parsley, fresh, chopped
Melt the butter along with the olive oil in a large sauce pan over medium heat, and then add the onion and garlic and sauté until the onions are translucent. Add the flour and stir well to incorporate into the mixture. Allow this to cook for several minutes on medium heat, or until the flour absorbs all the liquid and starts to turn a pale blond color.
Add the heavy cream and warm chicken stock and using a wire whisk blend the mixture until smooth. Simmer over low heat for several minutes. Add the Cajun spice blend, sugar, Crystal hot sauce, lemon juice, 1/2 cup of the Parmesan cheese, sour cream, and cream cheese and stir well with a large spoon to incorporate.
Add the spinach and artichoke hearts and mix well with a large spoon, continue to simmer until heated through or about 5 minutes. Transfer to an oven proof 2 quart or larger serving dish and then sprinkle the shredded Monterey Jack cheese and then the remaining 1/2 cup of the grated Parmesan cheese, and then sprinkle the paprika over the top. Heat the dip in a 375 degree oven for 30 to 35 minutes, or until cheese is melted and slightly browned on top. Serve with the fried bow tie pasta (see recipe below) for dipping.
Fried Bow Tie Pasta Chips
1 lbs. bow tie pasta
1 gallon water
1 tsp salt
1 tbsp vegetable oil, divided
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp white pepper
2 large eggs, beaten
2 cups milk
2 cups bread crumbs, seasoned
2 quarts peanut oil, for deep frying
1/2 cup parmesan cheese, shredded
1 tbsp Cajun spice blend
Add water to a large stock pot and add the salt and 1/2 tablespoon of the vegetable oil, and then bring to a boil. Add the pasta and cook until al dente. Drain in a colander and then run cool water over pasta to stop the cooking process. Allow the pasta to drain well, then transfer to a large bowl or container and coat the bow tie pasta with the remaining 1/2 tablespoon of vegetable oil then refrigerate.
Breading station: In a large bowl or container combine the flour with the salt and white pepper, in another large bowl or container mix the beaten eggs with the milk and in one last large bowl or container place the seasoned bread crumbs.
Heat peanut oil to 350 degree in a fryer or large high-sided stock pot and have ready for deep frying.
Batch Frying Method: Take one cup of the bow tie pasta and toss into the seasoned flour, then shake the excess flour off and toss into the egg wash, then drip excess liquid and transfer to the seasoned breadcrumbs and dust to coat well, shaking off any excess breading.
Deep fry the breaded bow tie pasta for about 2 minutes, or until golden and floating on top of the oil. Remove the fried pasta from the oil and drain on paper towels.
In a large bowl toss the fried pasta with the Parmesan cheese and the Cajun spice blend, and then serve with the spinach and artichoke dip.
To Serve: Place warmed dip container onto a large platter lined with doilies or napkins and then arrange the fried bow tie pasta around the dip. Garnish the entire presentation with the fresh chopped parsley.
Yield: 2 quarts dip, 6 cups pasta approximate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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