Green Olive and Mascarpone Dip

Total Time:
5 min
Prep:
5 min

Yield:
3 1/2 cups
Level:
Easy

Ingredients
  • 1 (10-ounce) package frozen spinach, defrosted
  • 1 pint (2 cups) mascarpone, at room temperature
  • 3/4 cup grated Parmesan
  • 3 to 4 tablespoons pitted hot pepper green olives, chopped fine*
  • Squeeze lemon juice
Directions
  • Squeeze as much water as possible out of the defrosted spinach. In a medium bowl, stir all the ingredients together until evenly combined.

  • *We found the olives in our store to be very hot. Taste as you add this ingredient.

For serving dip:
  • Red and green bell peppers, squared bottoms

  • Purple cabbage, ruffled leaves and hollowed out

  • Radicchio, ruffled leaves and hollowed out

  • Green cabbage, ruffled leaves and hollowed out

  • Dippers:

  • Mini carrots

  • Icicle radishes

  • Treviso leaves

  • Cucumber spears

  • Cherry tomatoes and green cocktail olives each on sticks

  • Focaccia strips

  • Bread sticks (bakery)

  • Bagel chips, for dip


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