Spinach Mascarpone Dip is an easy way to add a touch of elegance to your next party or gathering. Traditional spinach dip is elevated here with the use of mascarpone cheese instead of ordinary cream cheese. The mascarpone adds a richer flavor and mouth feel.
The dip may also be used as a topping for pizza, as a flavoring for risotto, or as a stuffing for chicken breasts. If you cannot find mascarpone in your local market, cream cheese may be substituted, but then you’re back to basics. It’s still darn good!
Spinach Mascarpone Dip Recipe
1 small onion, minced
2 Tablespoons olive oil
16 ounces frozen chopped spinach
8 ounces mascarpone cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup grated Parmesan cheese
Preheat oven to 350 F.
In a large saute pan over medium heat, cook the onion with olive oil until translucent.
Add frozen spinach and heat until spinach is hot but still green. Add mascarpone, salt, pepper, cayenne, Parmesan cheese and stir. Pour the mixture into a small casserole or baking dish.
Bake for 30 minutes until bubbling around the edges. Serve warm with pita chips or a sliced baguette.
• For a quick pizza topped with bacon, spread this dip on flatbread.
• It also can be used as the sauce added to cooked Arborio rice for the perfect Italian risotto. Or, stuff a chicken breast with the leftover dip and bake in the oven until the meat is cooked.
Recipe Source: “In a Cheesemaker’s Kitchen: Celebrating 25 Years of Artisanal Cheesemaking from Vermont Butter & Cheese Company” by Allison Hooper and Steve Jenkins (Countryman Press)
Warm Spinach Mascarpone Dip Recipe Photo ©2009 Vermont Butter & Cheese Creamery / Becky Stayner – Sunny House Studio