Bow Tie Pasta and Spinach Dip
Prep = 10 min; Inactive = 24 hrs; Cook = 10 min; 4 servings
Ingredients
- 8 ounces bow tie pasta
- 2 eggs
- 3 tablespoons milk
- Seasoned bread crumbs
- Vegetable oil
- Parmesan cheese
- 1 (16 oz) can artichoke hearts
- 10 ounces spinach
- 2 cloves minced garlic
- 3/4 cups mayo
- 3 tablespoons lemon juice
- 1/4 teaspoon tabasco sauce
Directions
Boil bowtie pasta in boiling salted water for 7 to 8 minutes. Remove from heat; drain and let cool.
Mix eggs and milk and dip each piece of pasta into mixture, then roll in the bread crumbs.
Fry pasta in oil until deep golden brown.
Top with parmesan cheese
In a food processor or blender, chop artichoke hearts; set aside.
Wash spinach well; blanch in boiling water. Drain well and squeeze dry.
Add to food processor or blender with remaining ingredients and process until just blended.
Transfer mixture to a bowl, cover with plastic wrap and refrigerate 24 hours.