Spinach and Artichoke Dip with Fried Bowties

Prep = 10 min; Inactive = 0 min; Cook = 20 min; 4 servings

Ingredients

• 8 oz bowtie pasta
• 2 eggs
• 3 tbsp milk
• Progresso Italian Bread crumbs
• Frying Oil
• grated Parmesan cheese
• 2 boxes frozen spinach, defrosted and drained
• 1 onion, chopped
• 4 cloves garlic, minced
• 16 oz jar artichoke hearts, drained and chopped
• 8 oz cream cheese
• 8 oz jalapeno Monterey jack, cubed
• 1 can cream of mushroom
• 1/4 cup sour cream

Directions

Saute spinach, onion, and garlic in olive oil until onions are clear.

Add artichokes, cheeses, soup, and sour cream.

Simmer until everything is melted together.

Cook pasta.  Drain and cool.

Prepare egg wash with eggs and milk.

Dip pasta in wash then bread crumbs.

Fry and dry.