My hobby is turning things into mac and cheese, and turning mac and cheese into other things.
It’s a bit of an obsession (more on this next week). Today's subject is spinach and artichoke dip, the popular appetizer that is served with pita chips at many restaurants.
Spinach artichoke dip is so similar to mac and cheese that I am surprised I haven't made this Spinach Artichoke Mac and Cheese
already! It’s cheesy, creamy, and baked, just like all homemade mac and cheese should be.
I took a standard spinach and artichoke dip recipe, upped the cheeses, and added milk and pasta. To finish it off, I added chopped pita to the top of the dish before baking to create a crunchy pita chip crust.
After mixing in pasta, it gets creamy and delicious! Normally when I make mac and cheeses, I start with a roux and make a Béchamel
cheese sauce. It’s a lot of work! This method was much easier and still produced delicious creamy sauce.
I like a lot of spinach and artichoke. If you like less, you can halve the amounts in the recipe.
Good enough to eat, but not so fast!
I got these nice mini Dutch ovens so people could have individual servings like you get at restaurants.
Then I just filled the rest into a larger baking dish.
Chop up pita and toss in olive oil and salt.
Cover your pasta with the pita.
It comes out of the oven as crispy pita chips!
Cheesy!Dan Whalen is always looking for new ways to make mac and cheese. He has over 15 versions of it on his website The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!
Brie or blue? Tell us your wine-friendly cheese of choice!