Spinach Artichoke Dip Pasta Bake - Joy Bauer

Name: Spinach Artichoke Dip Pasta Bake - Joy Bauer
Ingredients: 2 pints cherry or grape tomatoes (~4 cups total); 2 tablespoons extra-virgin olive oil; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 cups Spinach Artichoke Dip; ½ box penne (cooked and drained); ½ teaspoon crushed red pepper flakes (optional, for mild heat); Grated Parmesan for garnish (optional); 1 (10-ounce) box frozen, chopped spinach; ¾ cup low-fat mayonnaise or plain Greek yogurt; ¾ cup grated Parmesan cheese; 1 14- ounce can artichoke hearts (rinsed and drained, finely chopped); 2 scallions (green onions, finely chopped); ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ tsp crushed red pepper flakes (optional for mild heat)

"The creamy dip mingles with the juicy tomatoes to create a mouthwatering sauce that perfectly coats the penne for a dish that’s both easy to make and so unique that you can serve it to guests for a fun surprise. ..."

INGREDIENTS

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2 pints cherry or grape tomatoes (~4 cups total)

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2 tablespoons extra-virgin olive oil

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½ teaspoon kosher salt

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¼ teaspoon ground black pepper

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2 cups Spinach Artichoke Dip

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½ box penne (cooked and drained)

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½ teaspoon crushed red pepper flakes (optional, for mild heat)

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Grated Parmesan for garnish (optional)

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1 (10-ounce) box frozen, chopped spinach

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¾ cup low-fat mayonnaise or plain Greek yogurt

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¾ cup grated Parmesan cheese

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1 14- ounce can artichoke hearts (rinsed and drained, finely chopped)

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2 scallions (green onions, finely chopped)

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½ teaspoon garlic powder

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½ teaspoon kosher salt

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¼ tsp crushed red pepper flakes (optional for mild heat)

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