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Artichoke Mascarpone Dip

This creamy and luxurious Artichoke Mascarpone Dip brings together marinated artichokes and rich mascarpone cheese, creating an irresistible appetizer that's perfect for gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1/2 small onion 1/2 small onion, diced
  • 1/2 tablespoon 1/2 tablespoon olive oil (plus more for bread)
  • 1 clove 1 clove garlic, minced
  • 2 cups 2 cups baby spinach
  • Salt and pepper to taste
Dip Ingredients
  • 1 jar 1 (10-ounce) jar marinated artichoke hearts, drained and chopped Use high-quality marinated artichoke hearts for superior taste.
  • 1 container 1 (8-ounce) container mascarpone cheese, softened Look for fresh or organic for the best flavor.
  • 1/3 cup 1/3 cup mayonnaise I love using organic mayonnaise for a cleaner taste.
  • 1/2 cup 1/2 cup shredded mozzarella cheese For extra cheesiness, feel free to add more.
  • 1/2 cup 1/2 cup shredded Parmesan cheese
  • 1/4 teaspoon 1/4 teaspoon red pepper flakes Adjust to your spice preference.
  • 1 teaspoon 1 teaspoon fresh thyme Fresh thyme is a game changer!
  • 1/2 teaspoon 1/2 teaspoon paprika
  • 1/2 teaspoon 1/2 teaspoon dry mustard
Topping and Bread
  • 2 tablespoons 2 tablespoons Panko crumbs Panko breadcrumbs create the best golden crust.
  • 2 tablespoons 2 tablespoons butter Room temperature for easy mixing.
  • 1 tablespoon 1 tablespoon olive oil For brushing on the bread.
  • 1 loaf 1 loaf French bread, cut into 1/2-inch slices

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 1-quart baking dish for the dip.
  2. In a large nonstick skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 2 minutes until translucent. Next, stir in the minced garlic and sauté for another minute until fragrant. Finally, toss in the baby spinach, sautéing just for about 30 seconds until wilted. Season the mixture with salt and pepper to taste.
  3. Remove the skillet from heat and let the mixture cool slightly. Press paper towels on top to absorb any excess moisture.
  4. In a medium bowl, combine the chopped artichoke hearts, softened mascarpone, and mayonnaise. Stir gently until well combined.
  5. Add the cooled onion and spinach mixture along with the shredded mozzarella, Parmesan cheese, red pepper flakes, thyme, paprika, and dry mustard. Fold together carefully; you want to keep some texture.
Baking
  1. Spoon the mixture into the prepared baking dish, then sprinkle the top with Panko crumbs. Bake in the preheated oven for about 20 minutes or until the top is golden and bubbling.
Preparing the Bread
  1. While the dip bakes, in a small microwave-safe bowl, combine the butter and remaining olive oil. Microwave until the butter has melted. Brush both sides of the French bread slices with the butter mixture, place them on a baking sheet, and bake for 8 to 10 minutes until lightly toasted.
Serving
  1. Once the dip is ready, serve it warm with the toasted bread slices. Watch as your guests dive in!

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Feel free to assemble a day ahead and bake before serving.