Quick and Easy!

Warm Artichoke-Spinach Dip

Serves: 12


  • 1/2 lbs mascarpone or cream cheese. Bring to warm/soft
  • 3 Ounces heavy cream
  • 1/2 Cup Parmesan, grated
  • Artichoke hearts: In brine is better than marinated in oil
  • 1 Cup drained well
  • 1/2 Cup spinach cooked, drained well, chopped very fine
  • 1/2 Cup Bella Sun Luci sun dried tomatoes
  • 3-4 finely minced garlic cloves
  • 2 Teaspoons freshly chopped garden herbs
  • 1/3 Cup Panko or other breadcrumbs
  • 1 Teaspoon Kosher or sea salt
  • 1/2 Teaspoon black pepper, freshly ground preferred
  • Optional: 1/4 tsp nutmeg, freshly ground preferred


  • Mix everything together except the parmesan and Panko. Blend until smooth and turn into a casserole dish.
  • Sprinkle the parmesan and Panko evenly on top and bake for about 10 minutes (check often after 5 minutes) in a preheated 450 degree oven, until perfectly golden brown on top and hot in the middle.
  • Shower the top with very finely diced ("confetti") colorful/ crunchy vegetables: carrots, red and yellow bell peppers/ spicy peppers.

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746