Recipe: Spinach and Artichoke Dip with Fried Tortellini (similar to Copeland's)

SPINACH AND ARTICHOKE DIP WITH FRIED TORTELLINI
(similar to Copeland's)
Source: Sun Herald, South Mississippi, 11/24/2004, Living

Fried pasta

Patty Caranna asked for a recipe similar to Copeland's spinach and artichoke dip that is served with fried tortellini. Pat Kersteter of Gautier supplied the recipe along with one for fried bowtie pasta.

At a recent Long Beach Chamber of Commerce luncheon, Rob Stinson of Long Beach Lookout did an amazing fried fettuccine served with a tomato basil cream sauce, which is hard to beat. He sprinkled the fried fettuccine with freshly grated Parmesan cheese.

These fried pastas make great dippers. Here's how to do them at home.

FRIED BOWTIE CHIPS APPETIZER
8 ounces bowtie pasta
2 eggs
2 tablespoons milk
Seasoned bread crumbs
Oil (for frying)

Boil bowtie pasta in boiling salted water for 7 to 8 minutes. Remove from heat; drain and let cool.

Mix eggs and milk and dip each piece of pasta into mixture, then roll in the bread crumbs. Fry pasta in oil until deep golden brown. Serve with spinach and artichoke dip.

- Submitted by Pat Kersteter

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FRIED TORTELLINI WITH ARTICHOKE-SPINACH DIP

1 (16 ounce) can artichoke hearts, drained
1 (10 ounce) bag fresh spinach
2 cloves garlic, minced
3/4 cup mayonnaise
3 tablespoons fresh lemon juice
1/4 teaspoon Tabasco sauce or to taste
Salt and pepper to taste
1 pound refrigerated fresh cheese tortellini
Vegetable oil for frying

DIP:
In a food processor or blender, chop artichoke hearts; set aside. Wash spinach well; blanch in boiling water. Drain well and squeeze dry; add to food processor or blender with remaining ingredients and process until just blended. Transfer mixture to a bowl; cover with plastic wrap and refrigerate 24 hours.

TORTELLINI:
Place oil to a depth of about 2 inches in a large sauce pan; heat to 365 degrees. Fry a few tortellini at a time just until light golden brown; remove to drain on paper towels. Sprinkle with a little salt. Serve immediately on a decorative plate with chilled dip.

Note: Prepare the dip a day ahead, and fry the tortellini just before guests arrive. The tortellini takes about 20 minutes to fry.