One of my all time favorite dishes is Spinach Artichoke Dip. It’s my favorite appetizer, hands down. If done well, it’s worth every last calorie, which I’m sure it’s FULL of calories! While we were in Texas for Thanksgiving, I made this Artichoke Dip. My dad, brother and Currey were feverishly working on a puzzle and my sister in law was teaching my mom how to use a walkie-talkie for her new job. It was a night full of laughter and called for a late night snack! While this dip didn’t have spinach, it was a small list of ingredients and it came together quickly. Besides being beautiful, this dip tasted delicious! Serve with toasted baguette slices for added crunch. Pure bliss!
As if that wasn’t enough, Pioneer Woman had recently posted a Spinach Artichoke Pasta that I knew I had to try. Apparently she shares my love of this classic dip and created this delicious pasta using the same flavors. I halved this recipe for my little family and even halved it provided leftovers. This pasta is so creamy! The red pepper flakes added the perfect amount of heat while the breadcrumbs contributed to a lovely texture. If you are enjoying dinner with your kids, I’d recommend forgoing the red pepper flakes or just sprinkling them on you individual portion.
For a second dinner this week, I put the leftovers in a round Pyrex dish and sprinkled ½ cup mozzarella and ¼ cup Parmesan cheese on top. Baked at 350 for 30 minutes, this dish was just as tasty the second time around! I served this with a delicious homemade bread (recipe coming soon!). This was an easy meal that gave us 2 fantastic dinners. What’s your favorite meal that can give you two different dinners in a week?