Need a warm and cheese appetizer to bring everyone into the kitchen before a meal? This easy cheesy and addictive Hot Mascarpone Spinach Artichoke Dip will do the trick! You can prep it a day ahead of time and bake just before serving to save time on busy days.

This Italian Spinach Artichoke Dip is a classic for a reason. It can be served for casual patio parties, football nights, as well as, a more formal gatherings as a featured appetizer. You can dip bread, crostini, or veggies into this delicious spinach and artichoke dip. It is an all around crowd pleaser!

Hot mascarpone spinach and artichoke dip in a platter

Simple Ingredients

  • Frozen or canned artichokes, chopped
  • Fresh spinach
  • Olive oil (for cooking)
  • Onion
  • Garlic
  • Mascarpone
  • Shredded mozzarella cheese
  • Parmigiano cheese
  • Creme Fraiche (you can also use sour cream)
  • Italian herbs
  • Red chili flakes (if desired)
  • Salt

This spinach artichoke dip is a mix of freshly cooked spinach, canned or frozen artichoke hearts, and four types of cheeses, all baked to golden brown perfection. A classic party snack that always gets amazing compliments from family and friends.

Most spinach artichoke dips include mayonnaise, yuck! That’s my personal opinion. I know you won’t miss it in this delicious and recipe!

If you love spinach and artichokes you will also love these recipes

Italian Frittata Recipe with Spinach

Creamy Mushroom Spinach Manicotti (No-Boil!)

Orzo Pasta with Shrimp, Sun-dried Tomatoes, and Artichokes

TIPS FOR MAKING HOT MASCARPONE SPINACH ARTICHOKE DIP

This dreamy dip is irresistible! You’re guaranteed to be the most popular host every time you serve it. It’s a delicious dish that guests, family, and children always love.

  • The most important part of making this recipe is to be sure all of the water is removed from your cooked spinach. You can squeeze the spinach between your fingers to remove the liquid, press it in a potato ricer, or wrap the spinach in a few layers of paper towels to wring out all the liquid.
  • I prefer to use freshly cooked spinach for this dip. You can use frozen spinach in a pinch, but I find that frozen spinach has a stringier texture.
  • This dip tastes best with jarred marinated artichoke hearts, although canned artichokes packed in water or frozen artichokes can also be used.
  • Use full fat dairy ingredients. I recommend using full fat cheeses in this recipe. It is hard to achieve a creamy texture with all the additional ingredients they add in low-fat cheese products.
spinach and artichoke dip with mascarpone and bread

Shop this CucinaByElena two in one cutting and charcuterie board here!

Can you use frozen spinach in place of fresh in spinach dip?

I don’t recommend it! Fresh spinach is going to give you a better flavor and texture than frozen. Frozen spinach has less flavor because it will release moisture as it bakes, it may also make your dip too thin and take away from the creamy texture.

Substitutions and Additions

  • You can use plain cream cheese OR mascarpone in this dip with no other adjustments needed.
  • Likewise, you can use plain sour cream or creme fraiche interchangeably. The creme fraiche adds a more velvety and buttery texture to the dip.
  • You can mix-in crumbled cooked bacon or pancetta to this dip if you want to add meat.
  • Make sure all ingredients are at room temperature. Room temp mascarpone and creme fraiche will make this dip much easier to mix up and will also help it bake more evenly. I like to get all my ingredients ready and then let them sit out on the counter for about 30-60 minutes before mixing everything together.

Can I make Hot Mascarpone Spinach Artichoke Dip ahead of time?

Yes! This dip can be fully assembled, covered and chilled, then baked just before serving. Add 5 minutes to the cooking time.

What can I serve with Mascarpone Spinach Artichoke Dip?

Here are some ideas for what to serve with your dip:

  • Baguette slices
  • Pretzel chips
  • Fresh vegetables such as pepper, carrots, celery, and jicama
  • Pita chips
  • Crackers
  • Breadsticks
  • Chips (tortilla chips work well- a more sturdy chip is better)

You can also set out an assortment of dipping options for your family and guest to enjoy.

HOW LONG DOES SPINACH ARTICHOKE DIP LAST IN THE FRIDGE?

This dip will stay fresh in the fridge for up to 4 days. I recommend reheating the pan covered in the oven until warmed through, or you can microwave individual portions.

How to make Hot Mascarpone Spinach Artichoke Dip Step by Step

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From my Cucina (kitchen) to your table!

Made with Amore, Elena

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Hot mascarpone spinach and artichoke dip in a platter

Hot Mascarpone Spinach Artichoke Dip

  • Author: Elena Davis
  • Prep Time: 15 min
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 46 servings 1x
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

Description

Need a warm and cheese appetizer to bring everyone into the kitchen before a meal? This easy cheesy and addictive Hot Mascarpone Spinach Artichoke Dip will do the trick! You can prep it a day ahead of time and bake just before serving to save time on busy days.   


Ingredients

Units Scale
  • 1 8 oz can of marinated artichoke hearts, drained
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 8 oz package cream cheese or mascarpone cheese
  • 3 cups fresh spinach, cooked liquid strained
  • 2 cups shredded mozzarella cheese, divided
  • 1 8 oz container sour cream or creme fraiche
  • 3/4 cup shredded parmigiano cheese
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 tsp crushed red pepper flakes adjust to taste

Instructions

  1. Preheat the oven to 375°F. Spray a 1 ½ quart baking dish with cooking spray. Set aside.
  2.  Steam or sauté the spinach until wilted. Let cool, then wring out all the excess water. 
  3. 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.
  4.  Add mascarpone cheese to the skillet, stirring until melted. Remove from heat. Pour into a medium-size mixing bowl.
  5. To the bowl add, 1 cup mozzarella, creme fraiche, parmigiano, salt, herbs and pepper flakes. Mix until combined.
  6. Pour into baking dish and sprinkle top with remaining 1 cup mozzarella cheese.
  7. Bake for 20-25 minutes until bubbly and golden. 
  8. Serve warm with bread, pita chips, crackers, tortilla chips or veggies for dipping. Mangia! (Eat!)

Keywords: Hot spinach and artichoke dip, mascarpone, mozzarella, sour cream, appetizer, starter