Creamy Spinach Artichoke Dip Pasta
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Spinach Artichoke Dip Pasta is a delicious mash-up of spinach artichoke dip and pasta. Unlike store-bought dip, it’s a tasty pasta dish and easy weeknight meal made with fresh baby spinach and artichoke hearts tossed with pasta in a creamy cheese sauce for a quick dinner that’s ready in about 30 minutes.
This post has been refreshed in January 2026 with clearer steps, updated tips, and a few small tweaks.
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Recipe Highlights
⏱️Prep Time: 10 Minutes
⏱️Cook Time: 15 Minutes
⏱️Total Time: 25 Minutes
🍽️Serves: 4 – easy to scale up or down
✔️ Made with healthy ingredients like artichoke hearts, baby spinach, Greek Yogurt (instead of cream cheese), mozzarella cheese and whole wheat pasta.
Here is What You Will Need
Spinach Artichoke Pasta Ingredient List
- 8 ounces dry short pasta like whole-wheat rotini, penne or white pasta if you prefer.
- 1 1 /2 tablespoons olive oil
- 2 cloves garlic, chopped or 1/2 teaspoon garlic powder
- 13-ounce can artichoke hearts, canned and drained or frozen and thawed
- 8 ounces baby spinach, fresh or frozen and thawed and drained
- 2 tablespoons Greek yogurt or sour cream
- 3 ounces mozzarella cheese, shredded
- 1/4 cup white wine or chicken broth
- Sea salt and black pepper to taste (add at the end)
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How to Make Spinach Artichoke Dip Pasta
- Cook the pasta: Follow the directions on the package to cook the pasta.
- Start the sauce: While the pasta is cooking, heat olive oil in a large saucepan or Dutch oven over medium heat. Once hot, add the garlic and artichokes; cook for a few minutes.
- Add wine: Reduce the heat to low, stir in the wine, and then the Greek yogurt. Use a wire whisk or wooden spoon to mix the yogurt into the wine to form a thick sauce. If the sauce is thin, add more yogurt or whisk in a little bit of flour to thicken it.
- Add spinach: Stir in the spinach leaves and gently stir until wilted. Toss with the cooked pasta and sprinkle with shredded mozzarella cheese.
Are you cooking for two?
This recipe serves 4. If you are cooking for 2, use the scale recipe button in the recipe card to automatically halve the ingredients; cooking time will remain the same. Season to taste just before serving. Leftovers are okay, but this recipe is not one to plan for leftovers; it is best enjoyed just after cooking it.
Tips
- Always cook the pasta until it’s just al dente to prevent it from becoming too mushy. Reserve a splash of pasta water and add to the sauce to help emulsify the creamy sauce.
- Taste as you go; if this dish is too bland, add a little bit of fresh or dried herbs like basil and oregano. You can also add a little squeeze of lemon juice to brighten the dish up or red chili flakes for a spicy kick.
- If you are using fresh mozzarella cheese, pop it in the freezer for about 30 minutes before grating it, which will make it easier to grate.
What to Serve it With
Serve your spinach and artichoke pasta garnished with fresh herbs, a sprinkle of parmesan cheese. This homemade version is much fresher than any store-bought dip. Pair it alongside a salad such as:
Storage and Reheating
Once the pasta has cooled, store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce as it warms.
To freeze, let the pasta cool completely, then portion it into freezer-safe containers and label with the date. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop until warmed through.
Recipe Variations
Protein: Add sliced or shredded boneless chicken breast, cooked shrimp, or cooked tofu for a little more protein.
Gluten-free: Substitute wheat pasta with your favorite gluten-free pasta.
Add more veggies: Add more vegetables such as roasted peppers, cooked peas, sun-dried tomatoes, grape tomatoes for a burst of color, or olives.
Casserole style: Combine cooked pasta and sauce, transfer to a casserole dish; top with shredded mozzarella, and bake at 350°F until heated through. And for a crunch similar to the classic dip, pita chip crumbs or crushed croutons sprinkled on top of the casserole add a nice touch. Using whole-wheat rotini for this baked pasta is best. It’s a great vegetarian dinner option or make-ahead meal.
Spinach Artichoke Dip Pasta Frequently Asked Questions
Yes. If you make it casserole style. Cook the pasta, make the sauce, and combine them. Store in an oven-safe dish in the fridge for 1 to 2 days. Before serving, bake at 350° F until heated through.
It swaps Greek yogurt for cream cheese and uses whole wheat pasta. You can also add extra veggies (like roasted peppers, peas, or sun-dried tomatoes) to boost fiber and nutrients.
Yes. Use frozen spinach that’s thawed and well-drained. Frozen artichoke hearts work too, just thaw them before cooking.
Use sour cream, cottage cheese, or cream cheese. If you use cream cheese, add a splash of milk so it melts into the sauce.
If you love spinach artichoke dip, try these spinach artichoke dip stuffed mushroms!
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Click on serving size to scale this recipe
Spinach artichoke dip pasta recipe
Ingredients
- 8 ounces dry pasta penne or fussili work best, whole wheat for the best health benefits
- 1 13 oz can artichoke hearts drained and quartered
- 8 ounces baby spinach fresh or frozen, thawed and drained
- 2 cloves garlic or 1/2 teaspoon garlic powder
- 1 1/2 tablespoons olive oil avocado or your favorite cookng will work too
- 2 tablespoons Greek yogurt or sour cream
- 3 ounces mozzarella cheese shredded – fresh mozzarella is best
- 1/4 cup white wine or chicken broth
- salt, pepper and shredded parmesan for finishing
Instructions
- Cook 8 ounces dry pasta according to the package instructions.
- . While the pasta is cooking, heat 1 1/2 tablespoons olive oil in a skillet over medium heat. Once it's hot, add the 2 cloves garlic chopped, and cook for a few minutes until it starts to soften. Add 1 13 oz can artichoke hearts, and 1/4 cup white wine. Reduce the heat to low and keep warm.
- Drain the pasta and set it aside. Stir in 2 tablespoons Greek yogurt with the artichoke mixture in the pan. Add the cooked pasta and toss it so that it is coated with the sauce. Stir in 8 ounces baby spinach. Once the spinach starts to wilt add the 3 ounces mozzarella cheese, shredded and serve.
Notes
- Always cook the pasta until it’s just al dente to prevent it from becoming too mushy. Reserve a splash of pasta water to help emulsify the creamy sauce.
- Taste as you go; if this dish is too bland for your taste buds, add a little bit of fresh or dried herbs like basil and oregano. You can also add a little squeeze of lemon juice to brighten the dish up or red chili flakes for a spicy kick.
- If you are using fresh mozzarella cheese, pop it in the freezer for about 30 minutes before grating it, which will make it easier to grate.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
