Hot Mascarpone Spinach Artichoke Dip
User Reviews
5
Hot Mascarpone Spinach Artichoke Dip
Description
Hot Mascarpone Spinach Artichoke Dip combines drained marinated artichokes with cooked spinach, mascarpone, cream cheese, mozzarella, sour cream (or crème fraîche), and Parmigiano cheeses. Aromatic herbs and crushed red pepper flakes enhance the creamy mixture. The dip is cooked by sautéing artichokes and onions, then mixing in the cheese and spinach before baking until bubbly and golden on top. This creates a rich, cheesy texture with slight herbaceous and spicy notes.
The spinach must be thoroughly drained after cooking to avoid excess liquid, preserving a creamy rather than watery dip. Baking develops a golden crust of mozzarella on top. Warmed servings provide a soft and luscious interior suited for scooping with breads or chips.
Serving this dip with crunchy dippers like pita chips or crackers balances its smoothness and makes it a beneficial appetizer or snack option. The blend of mascarpone and several cheeses contributes to the signature velvety texture.
To maintain creaminess, use full-fat cheeses as they melt better and give a richer taste. Cooling ingredients before assembling and baking ensure consistent texture and proper cheese melting.
Ingredients
- 1 ounce can artichoke hearts drained, marinated
- 1 medium onion chopped
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 ounce package cream cheese or mascarpone cheese
- 3 cups spinach cooked liquid strained, fresh
- 2 cups mozzarella cheese divided, shredded
- 1 ounce container sour cream or creme fraiche
- ¾ cup Parmigiano Cheese shredded
- 1 teaspoon salt
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- ¼ teaspoon basil dried
- ½ teaspoon crushed red pepper flakes adjust to taste
Instructions
- Preheat the oven to 375°F. Spray a 1 ½ quart baking dish with cooking spray. Set aside.
- Steam or sauté the spinach until wilted. Let cool, then wring out all the excess water.
- In a large skillet over medium-high heat sauté artichokes and onion in olive oil. Cook for 3-5 minutes until onions and artichokes are slightly brown. Add garlic and cooked spinach, cooking for 1 minute longer.
- Add mascarpone cheese to the skillet, stirring until melted. Remove from heat. Pour into a medium-size mixing bowl.
- To the bowl add, 1 cup mozzarella, creme fraiche, parmigiano, salt, herbs and pepper flakes. Mix until combined.
- Pour into baking dish and sprinkle top with remaining 1 cup mozzarella cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Serve warm with bread, pita chips, crackers, tortilla chips or veggies for dipping. Mangia! (Eat!)
Notes
- Remove all water from cooked spinach by wringing or pressing to prevent a watery dip.
- Use jarred marinated artichoke hearts for best flavor, though canned or frozen artichokes can be substituted.
- Full-fat cheeses are recommended for a properly creamy texture in this dip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 1887mg | 79% |
| Potassium | 464mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3663IU | 73% |
| Vitamin C | 21mg | 23% |
| Calcium | 806mg | 81% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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