spinach artichoke pasta

$7.29 recipe / $1.22 serving

You know how spinach artichoke dip is so good that sometimes you want to just order the appetizer as your meal and not share it with anybody? I hereby give you permission to. Well, as long as you make it yourself instead of spending $8 for one serving of it. And I guess you can share because you’ll have enough to feed six.

I started with my favorite spinach artichoke dip recipe, added some pasta to make it more meal-worthy and then made a few substitutions in the name of heart health.

The absolute best part about this recipe is that it literally came together in the time that it took me to boil the pasta. It seems like a lot of my recipes have been really time consuming lately so it was really refreshing to make something that was so quick and so delicious. It’s a WINNER!

Scroll down to the bottom of the post for ingredient substitutions and add-in ideas.

Spinach Artichoke Pasta

Spinach Artichoke Pasta

5.0 from 2 reviews

spinach artichoke pasta
Prep time
Cook time
Total time
Total Cost: $7.29
Cost Per Serving: $1.22
Serves: 6
  • 2 Tbsp olive oil $0.20
  • 4 cloves garlic $0.22
  • 4 oz. neufchatel cheese $0.85
  • ½ cup sour cream $0.45
  • ¼ cup white wine $0.45
  • ½ cup milk $0.12
  • ½ cup grated parmesan $0.47
  • 1 can (14 oz) quartered artichoke hearts $1.99
  • 1 pkg (10 oz) chopped spinach, thawed $1.00
  • 1 Tbsp hot sauce $0.05
  • 1 tsp red pepper flakes (optional) $0.05
  • to taste salt and pepper $0.05
  • 12 oz. pasta (any shape) $1.39
  1. Put a large pot of water on to boil with a lid. When it comes to a boil, cook the pasta according to package directions (boil for about 10 minutes or until al dente). Drain the pasta in a colander.
  2. While you are cooking the pasta, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes).
  3. Add the neufchatel (cream cheese), sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.
  4. Add the milk and parmesan cheese. Stir it in until the parmesan has melted in and is evenly incorporated. Stir in the hot sauce and thawed/drained spinach.
  5. Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired.
  6. Add the cooked and drained pasta and stir to coat. Serve warm.


Step By Step Photos

garlic oilStart by cooking some minced garlic in olive oil (if I had a nickel for every time I’ve started a recipe like this…)

add sour cream, neufchatel, wineAdd the neufchatel (or cream cheese), sour cream and white wine. Stir until it all melts together. Lower the heat slightly (medium/low) because we’re using a lot of dairy products and you don’t want them to “break” (that’s when the solids clump up and separate from the liquid).

add parmesan and milkAdd the milk and parmesan cheese and stir it until the parmesan has melted in.

hot sauceThrow in some hot sauce, taste it to see if you want more.

rough chop artichokesDrain the can of artichokes then roughly chop. This way, every bite gets a little artichoke instead of having 7 or 8 large chunks in the whole dish.

spinach and artichokeAdd the spinach, stir in. Then add the artichokes and stir in. In the picture I added them both at the same time but I would recommend adding the spinach first because it takes more stirring than the artichokes and you don’t want the artichokes breaking up too too much.

final tasteGive it a final taste and season with salt, pepper and more hot sauce or red pepper flakes.

add pastaAdd the cooked and drained pasta.

stir it upStir it up and serve it warm!


To make this dish less naughty than regular spinach artichoke dip, I substituted neufchatel cheese for cream cheese (1/3 less fat, folks!), nixed the mayonnaise and mozzarella and added in some milk instead. Besides, I needed this to be a bit more saucy than dip-like in order to coat the pasta. You could also sub low-fat sour cream for the regular if you want. I wouldn’t suggest using fat free sour cream or cheeses in this as they don’t do well texturally when melted or in sauces.

I used white wine in my sauce because it’s Friday night and I know I’ll finish the bottle. Plus, it was a cheap $6 bottle so 1/4 cup didn’t add significantly to the total cost. If you don’t want to use wine, you can sub chicken or vegetable broth instead. But let me tell you, the wine adds a fantastic, unique flavor element.

If you don’t want to use spicy hot sauce, I would substitute it with lemon juice. You need the acidic tang given by either the vinegar in the hot sauce or the lemon juice to brighten up the creamy sauce. I found that the hot sauce wasn’t spicy enough for me so I ended up adding red pepper flakes too.

Okay, one more thing. This is a vegetarian dish but some grilled chicken, crab or lobster meat would be EXCELLENT mixed in. Just sayin’.

Bon Appetit!


  1. Oh man I want to make this like now! All I need are the artichokes and cream cheese mmmmmmm.

  2. If you don’t normally drink wine, I recommend those little bottles of barefoot that they sell in 4 packs. They’re not that much more expensive and then you can have them on hand whenever you need them, for a recipe, or for life! :)

  3. Yum!!! This is totally dangerous!

  4. I would be happy eating this dish with or without the pasta! Sounds like a good (and easy) spinach-artichoke dip recipe. I’ve got this one bookmarked (as I have many of your recipes!)

    Great blog!

  5. This looks amazing!!!! I am adding it to my menu for next week. :)

  6. I’m part of this veggie co-op and this week I got 2 artichokes, anyway to make this using that? Otherwise I have no idea what to do with these artichokes!

  7. I’ve had a spinach artichoke dip once that had crab in it, and it was delicious! You’re right, it would definitely be good in this. Of course, chicken is more affordable, and would also be wonderful. This recipe makes my tummy growl, since it’s got many of my favorite things.

    Desertdj, you can find lots of “how-to” videos on YouTube, for how to prepare the artichoke heart part of a whole artichoke. Bit extra work, but I would imagine it should work just fine.

  8. Becky Cental Oregon says:

    I have used this base to stuff potatoes, stir into a hash brown cassaroll, top rice, stuff into won tons, stuff into quessadias (spl?), as a base for spinach enchlidas, and as as part of the spread for a cucumber sandwhich…. sood stufffs

  9. Man, this looks amazing.

  10. Such an amazing recipe! My mom was over for dinner the night I made this and exclaimed “this is just like something you’d order at a restaurant”. She was impressed. So darn yummy even my 11 month old ate it up.

  11. My boyfriend, who literally NEVER cooks, made this for me! OK, so I helped him a bit, but he still did it, which was adorable. We had a blast, and it was delicious. We were really skeptical about the hot sauce, but it was perfect!

  12. hahah, Megan, I love it! I think cooking w/your man is one of the most fun/sexy things ever. I’ve had a guy cook for me on a first date and I fell HARD. hahahah. Guys definitely need to cook more.

  13. @Alana thanks I’ll look on youtube.

  14. I made this last night and it was delish! Thanks!!

  15. Megan says:

    I’ve been craving spinach and artichoke dip (w/ fried bowties) all day! I wish I could make this tonight.. sigh. It will have to wait until this weekend!

    A more sinful variation I think I might try: cheese tortellini instead of regular pasta! Yumm!!

  16. I made this for my family the other night, and they loved it! I think it is important to mention that my family includes an 8 year old and a 5 year old:) They normally shy away from spinach, but they adored it in this recipe! My husband enjoyed it as well! Thank you for sharing this wonderful recipe!

  17. Anonymous says:

    Some lemon juice on top at the end is a fantastic finish

  18. this is SO GOOD!
    I didn’t have any wine, so I used apple cider vinegar. Also didn’t have any cream cheese so I just melted 4oz of pepper jack, which was all I had on hand. Very tasty, will definitely make again

  19. Made this last night, and it was awesome! I also added a half of a small onion, minced, and some lemon juice instead of the wine. When I served it I put some fresh diced tomato up on top, and it was AWESOME! Will definitely make again.

  20. Yum, I’ve made this three times so far and it’s AMAZING. Love it.

  21. Anonymous says:

    This is more dairy than I’ve ate in about two months, but it was delic! I used reduced fat sour cream and neufchatel, so I don’t feel too guilty about it…

  22. Very tasty! I would recommend to others to go easy on the milk. It was too soupy for our liking, but the flavor was great! I had spinach, artichoke, and pasta and was wondering what to do with them. This fit the bill! Thanks!

  23. Anonymous says:

    I made this the other night and it was great – I’m not a fan of wine, but I added it anyway and I was pleasantly surprised. I was also surprised at how quickly it came together. I’ll definitely make this again.

  24. Anonymous says:

    this looks delicious!!
    i already tried your zucchini fritters, so wonderful!

  25. Julia says:

    We just had this for dinner, and it was so good! I ended up having to add a few more splashes of milk and wine to be able to coat all the pasta, but I used a full pound of noodles, so that’s probably why. As Alana suggested, I cooked some onion in with the garlic. Then I also put the whole thing in a casserole and broiled some breadcrumbs on top for some extra texture (and because my husband wasn’t going to be home from work for a little while still.) It was even a hit with my 1, 3 & 5 year olds. We will definitely have this again!

  26. this looks amazing!

    question — could tofutti cream cheese be an okay substitute for the neufchatel? how would that work with the texture?

  27. Theo – Unfortunately, I’ve never worked with tofutti so I don’t know how it is texturally or if it melts :( All I can say is give it a shot!!

  28. I made this for dinner last week and really liked it! Only thing was that we had a lot of leftovers and it did not reheat well at all.

  29. Erica B says:

    I made this last night and didn’t end up having any white wine at home like I thought I did (and the wine store closes early on Mondays here in Philly!). I can see how white wine would have added a little zing, but the dish overall came out SO WELL. The perfect thing after a long, cool summer day right before fall. Today I had the leftovers, and they reheated just fine (didn’t freeze them though). Thanks!

  30. How have I never thought of this before?! This sounds so incredibly delicious.

  31. Anonymous says:

    I made this and substituted the pepper flakes for the juice of 1/2 lemon and reduced fat cream cheese for the neufchatel. Also, I didn’t end up using any milk, and I think I upped the garlic content by about a clove. It was delicious and made enough to cover almost a whole 15oz box of pasta! My first attempt at a budget bytes recipe and I’d say it was a success! (although I’ve sampled quite a few more via my boyfriend, all delicious!)

  32. Anonymous says:

    Sounds very yummy! I just might make this tonight!!

  33. Anonymous says:

    Made this tonight, and loved it! I didn’t have any cream cheese or neufachtel, but I had some creme fraiche, so I used a couple spoonfuls of that instead. It came out a little thin, which I think is due to the lack of cream cheese, but overall delicious! Next time I would add chicken to add a little protein to it, and I love the idea of a little lemon too! Will try that next time as well. Thanks for the recipe!

  34. Anonymous says:

    Made this over the weekend. Easy and a favorite. Keep doing what you do Beth!

  35. did you use sriracha for the hot sauce? thinking about making this tonight!

  36. bohjudith – Actually, for once, I used regular tabasco! But I’m sure sriracha would be good too!

  37. beth – i used sriracha! it was awesome. great dish! thanks for dinner the other night… and lunch the next 3 days. haha.

  38. Amandie says:

    Awesome recipe even though I think I may have messed up the conversions since I was going from 6 servings to 2 servings (it was a little dry but adding a bit more milk and sour cream helped.) I also added canned tuna, lemon pepper and used lemon juice instead of white wine since I didn’t have any on hand. Many thanks for the recipe!!!

  39. I LOVED this recipe! My husband and I made it tonight, it was delish! I did use Chicken Stock instead of White Wine and it was really good. I also used provolone cheese instead of parm and it was really good and creamy. Definitely making this again!

  40. Jessica says:

    This recipe was an instant classic for me. I’ve made it several times now and it’s amazing (and sooo easy) every time! A local bar here in Lafayette adds water chestnuts to their spinach and artichoke dip and it’s heavenly. I’ve added them to this recipe a few times and it gives it a lovely crunch that’s a great replacement for a crunchy chip (or fried pasta) normally served with this dish. Great recipe! Thanks so much!

  41. Thanks for sharing useful recipe of Italian Sausage with Bow Tie Pasta i will this recipe in my house on this weekend please do regular posting so that other people learn from your blog.

  42. Anonymous says:

    Wow and thank you!

  43. Anonymous says:

    So super delicious!!! I made this tonight and it was a huge hit. I made my whole menu this week based on your blog! Tomorrow- turkey meatballs. I’m sure they will be delish as well!

  44. Leslie says:

    Yum! My husband and I both loved this.

  45. This was AMAZING! My husband, my 17 month old and myself LOVED LOVED LOVED this! My toddler even got seconds, after he finished his plate and tried to grab some more out of my bowl! Also, I used fat free sour cream and didn’t notice any problems with the sauce. Thank you thank you thank you for this recipe, cant wait to try more recipes over the next two weeks (I made my 2 week menu using your blog and one other budget blog)!

  46. Anonymous says:

    This turned out great, although I would use a little less garlic and request from my bf less spinach lol! Thanks so much for the recipe! Good stuff!!!!

  47. Spinach and artichoke pasta

  48. Um, yeah…yum. My kids both ate a huge helping without complaining about spinach. They love veggies but spinach is not usually on the top of list. Both said they would eat it again. My nearly teen daughter said it could be more cheesy, but other than that not even any suggestions! We too are using your blog for our menu over the next few weeks! I was surprised how little my cart cost despite having half of fresh foods :) Yay!

  49. Anonymous says:

    This was delicous. I made some changes – I put some mozzarella on top and baked for 15 minutes and then broiled for a couple of minitues. I did not add the hot sauce but added a few sprinkles of red pepper flakes. As a vegetarian, I can’t use parmesan but I did use vegan parmesan and it was still creamy. Thank you for such a wonderful recipe.

  50. Absolutely delicious. Counting down the days until I make this again! Love the wine flavoring.

  51. I was thinking about making this when I saw your your recipe pinned on Pinterest Perfect timing. I have some spinach artichoke dip left over that I need to use up. I like your suggestion of thinning it with wine. I think I will also be adding chicken. I like the way you do the food costs. Pretty cool! I’ll be checking out some more of your recipes.

  52. elizabeth says:

    I love your blog! Thank you for taking time out your day to share your lovely recipes. Question: May I use plain yogurt in place of the sour cream?

  53. Elizabeth – I haven’t tried yogurt in this one, but most of the time it works pretty well! I say go for it!

  54. Anonymous says:

    Thanks so much for sharing! Could you please add nutrition information going forward?

  55. This was delicious! Although my grocery store was out of light sour cream AND neufchatel… whoops :D. I added sun dried tomatoes because I can get those in the bulk section of my produce market for $3.99/pound, and that really kicked the recipe up a notch.

    Your website has been so, so helpful to me as my husband and I are on a super tight budget in NYC. We are obsessed with the way you break down costs! So far we’ve tried three of your recipes and each one has been a hit. Thanks for being amazing!

  56. Caitlin says:

    Making this tonight! I got one of the Philadelphia cooking creme things (Italian cheese & herb flavor) on a manager’s special deal for $1.50, so I’m using that in place of the cream cheese & sour cream. Hopefully it turns out delicious!

    PS- I love your blog SO much. Thank you for all the amazing recipes :)

  57. Has Anyone tried freezing this and then baking it with some cheese on top? I think it should work…

  58. Lisa says:

    I really LOVED this. If you like spinach artichoke dip you will too. I didn’t have milk so I used vegetable broth and I didn’t use the hot sauce or peppers. It was super yummy.

  59. Mandy says:

    I tried this the other day and it was amazing! Have you tried adding any vegetables to it? If so what would did you try? Thanks!

  60. Karen says:

    Another winner Beth!! Fantastic recipe. My 11-year-old rated it a 10 out of 10!!!!

  61. Tiffany says:

    This was a fantastic recipe! The whole family liked it. Thanks for sharing!

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