Warm Spinach Mascarpone Dip

This recipe is passed on to me from the Steamy Kitchen via my sister in law, Carol who–I’ve said before–is an awesome cook. I haven’t made it yet, but I’m guessing it’s fabulous. It’s next on my list for party appetizers to make! 

  • 16 ounces frozen chopped spinach, defrosted
  • 1 small onion, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg (freshly grated if you have)
  • 1/4 teaspoon cayenne pepper powder
  • 8 ounces mascarpone cheese, softened at room temperature
  • 1/2 cup grated parmesan cheese


1.   Preheat the oven to 350F.  

2.   Take a handful of the defrosted spinach and squeeze and discard the water from the spinach. Squeeze as much of the water out as you can, you should get about a little less than a cup of spinach water. 

 3.   Heat a saute pan over medium heat. When hot, add the olive oil and swirl to coat. Add the onions and saute until soft and translucent, about 4-5 minutes (take your time, if you do this over high heat, the onions will burn and become bitter). Add the spinach and saute until the spinach is warm, but still bright green about 30 seconds.

 4.   Season and toss with salt, pepper, nutmeg and cayenne. Turn off the heat and stir in the mascarpone cheese and the grated parmesan. 

 5.   Pour into 2 small ramekins (or other oven-safe dish) and bake for 30 minutes until the cheese is bubbling around the edges. Serve warm with pita chips, bread or celery sticks.

Yields 2 cups

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