Warm Spinach Mascarpone Dip


Forget the sour cream.

Forget the cream cheese.

Spinach dip made with mascarpone cheese is an absolute winner! Lighter (texture…sorry…not in calories) and I bet you’ll love it.


I’m normally all over anything served warm, spreadable and dippable, but I had never met a spinach dip to fall in love with, that is until now. Most recipes that I’ve seen call for sour cream and cream cheese, and the combination of the two heavy ingredients make the spinach dip too thick and hides the flavor of the spinach. Which is good if you’re like my husband and don’t like spinach anyways and is in it only for the warm oozy cheese…but just so-so for Popeye fans.

The solution that I found was in a cookbook called “In a Cheesemaker’s Kitchen” by Allison Hooper, founder of the Vermont Butter and Cheese company. They not only sent me a cookbook to test recipes from, but also included a selection of their artisan cheeses, including a mascarpone cheese, which I used in their Warm Spinach Mascarpone Dip recipe.

Warm Spinach Mascarpone Dip Recipe - final shot

Simply fantastic. The mascarpone cheese made the spinach dip so much lighter!

(screeeetch!) Wait. I didn’t say the dip was lighter in calories (I haven’t counted, and I probably won’t) as mascarpone is made of butterfat. But um, perfect warm spinach dip? Who’s counting?! The texture of the dip is lighter than if you used sour cream/cream cheese combo…and bonus…I can taste the spinach!

Oh and by the way, I’ve just realized that I’ve been pronouncing Mascarpone wrong all these years.

My way (i.e. the wrong way): mar-ska-pone

The right way: mas-car-pone


Warm Spinach Mascarpone Dip Recipe

Servings: 8 Prep Time: 10 minutes Cook Time: 30 minutes

Yields 2 cups
adapted from In a Cheesemaker's Kitchen by Allison Hooper

I think the original recipe lacked a crucial step - and that is to squeeze out all of the water from the frozen spinach. I like to serve the spinach dip with sliced french bread, celery sticks or warmed pita bread triangles. I've also used two small ramekins, each ramekin holding 1-cup of the spinach dip comfortably. Oh, I've also added freshly grated nutmeg to the original recipe too.


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.

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Comments 43

  1. Judy

    heartbreaking! I love that first picture. Enough to make me run out to the supermarket RIGHTNOW and get the ingredients. naughty! christmas is coming and I’m already down with the pre-holiday weight but I’m going to try this anyway =D

  2. Impromptu Diva

    I love spinach dips… and this is definitely a must try!
    Happy Holidays Jaden… I feel like I found a new friend in you, I hope you stay as sweet as you are!

  3. Anna

    I think the Olive Garden uses mascarpone in their spinach artichoke dip – which is by far the best I’ve had at any restaurant. Yum!

  4. Lauren

    This looks heavenly Jaden! My mom always makes a spinach artichoke dip whenever we have people over, but I’m sure this would be a fabulous (but not too drastic) change every once in awhile!

    Happy Holidays!

  5. Mike

    I just made a cheddar and walnut cheese ball, but now I’m seriously wishing I had made this instead. Might just have to make a trip to the store tomorrow to squeeze it in.

  6. Dawn

    So glad to see this recipe, Jaden — you’ve validated me!!! My usual spinach and artichoke dip was made with cream cheese, which I can no longer eat due to food allergies. So this year, I used goat cheese and mascarpone as a substitute and everyone thought I was crazy. Now I can say, “See, Jaden used it, too!”

  7. The Prudent Homemaker

    Yum! Can I eat this for breakfast? 🙂 I think this would qualify for getting my greens in at breakfast like I’m supposed to do this pregnancy.

    Of course we ate all of my bread recently, so I’ll have to make some more French bread, too. . .

  8. Rachelle

    This is just evil. Pure evil. What am I going to do when my marathon training is over in January? I’m gonna have to sign up for another race so I can keep eating all these tasty morsels … that’s what I’m gonna have to do! :oP

  9. Pingback: Warm Spinach Mascarpone Dip Recipe | Food and Recipes

  10. Dawn

    Dang American rules that require aging raw cheese 60 days! I need to find someone who will smuggle some raw Mascarpone into the country for me, just so I can make this. And those pictures. Drool-worthy. Really wish I hadn’t skipped lunch.

  11. Misty

    OMG – this stuff is sooo crazy good! Thank you so much for the recipe (I blogged about it). I had forgotten how much I love mascarpone. However, Bel Giorno brand that you can get at regular markets, not so good. I have to head back over to Whole Foods for the stuff I can eat by the spoonful.

  12. gowns

    Wow is all I can say. I have tried this with cream cheese and it was very good. Your recipe takes the flavor to a higher level and I love it. Mascarpone is made for this recipe,Thankyou for this wonderful idea.

  13. RosSumiati

    Is there any chance i can make the substitution for the spinach? It looks delicious, but i want to change the spinach instead. Thank you, best regards

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