For the past couple months, I've been playing Bunco with a group of ladies in the area. Let me tell you it's a blast! If you don't know what Bunco is think Yahtzee but different. It's a dice game anyway.
I was telling my friend about how much fun I had playing and somehow we got on the subject of food. Spinach artichoke dip was mention and ever since then I just knew it had to be my contribution to the next Bunco game. It was burned into my brain.
I found that making it in the oven and using the full two cups of cheese blend makes a pretty thick dip. Everyone still scarfed it all down but it made me think it would be a great stuffing for ravioli. Boy, was I right! It's SO delicious. Cheesy spinach artichoke ravioli. Yes, please!
I used Mama's Pasta Dough recipe that was on the back of the Pasta Pal box to make my pasta dough which was simple and easy to follow. I did have a hard time getting the dough the right thickness, though. I would either make it too thick so the press plates wouldn't cut through the dough all of the way or I would make it too thin and couldn't stuff them without the dough ripping.
Using a pasta maker that allows you to select the dough thickness would of came in handy for me. I rarely ever roll out dough so I had issues. Never the less, Pasta Pal was able to seal my ravioli's just fine and I was able to make a few ravioli despite user error(s). They turned out so yummy!
What's your favorite party dip?
The Best Spinach Artichoke Dip
- 10 oz frozen chopped spinach
- 14 oz quartered artichokes chopped
- 1-2 cups italian cheese blend
- 1 cup sour cream
- 1 cup cream cheese softened
- 2-3 tsp minced garlic
- In a large bowl, combine the garlic and sour cream. Add in the cream cheese and thoroughly combine. Do the same for the artichokes and spinach. Slowly add in the cheese blend and mix well.
- Pour everything into a crock pot and cook on low until cheese is melted, about 1 hour. Alternatively, you can bake it in the oven for around 20-30 minutes at 375F. Serve warm.