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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By debbiemalin0_81...
SLC, UT
on December 07, 2007
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I always have mascarpone in the house and different olives, I found the hotest olives to be the best.
By eaglechap1951_6...
Allyn, WA
on December 30, 2006
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I took this to a Christmas dinner. It was the most ate dip on table. We had it with crackers & veggies. My family has ask for me to make it again for New Years....
By MaeMaeP
Boston, MA
on December 22, 2005
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I made it last night and it was my first Sandra Lee recipe that I've tried. It tasted like nothing last night but this morning it is better. I added way more than 4 tbls of olives for additional flavor. I agree with the review above - the marscarpone cheese just really doesn't work in this dish.
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