adapted from Steamy Kitchen
1 package baby spinach
1 small onion, minced
2 Tbsp. olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon New Mexico hot chili powder
8 ounces mascarpone cheese, softened at room temperature
1/2 cup grated Parmesan cheese
Preheat the oven to 350F.
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 Add the spinach and saute until wilted. Season and toss with salt, pepper, and chili powder. Turn off the heat and stir in the mascarpone cheese and the grated Parmesan.
Pour into 2 small ramekins (or other oven-safe dish) and bake for 20 minutes until the cheese is bubbling around the edges and slightly browned on top. Serve warm.
And here's how I served it, with sharp cheddar, extra sharp white cheddar, marinated mozzarella balls, roasted garlic stuffed brie, smoked Gouda, and Rondelle cheese spread, along with crackers and sliced sour french bread.