Mascarpone, Spinach, and Artichoke Dip

You can make this dip extra decadent by adding some low-fat shredded cheese on top prior to baking.

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 2 cloves garlic, peeled and minced
  • 1 box (9 oz.) frozen artichokes, thawed, drained, and chopped
  • 8 oz. frozen spinach, thawed, drained, and chopped
  • 1 1⁄2 cups mascarpone cheese
  • 1⁄2 tsp. dried thyme
  • 1 tsp. grated lemon zest
  • 1⁄2 tsp. cayenne pepper
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • Preheat oven to 350°F. Spray a baking dish with nonstick cooking spray and set aside.
  • Heat a skillet over medium heat. Add the olive oil and garlic. Sauté for 1 minute then add the artichokes and spinach. Cook until heated through, about 5 minutes. Set aside.
  • Add cheese, thyme, lemon zest, and cayenne pepper to the bowl of a food processor and pulse until creamy. Add artichoke and spinach mixture, Parmesan cheese, salt, and pepper. Pulse again just to combine; keeping the mixture chunky.
  • Transfer artichoke mixture into baking dish sprayed with cooking spray. Bake for 20 minutes or until warmed through.