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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spicy olives
Rated: 4 stars out of 5