- 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
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
Cherry tomatoes and green cocktail olives each on sticks
Bread sticks (bakery)
Bagel chips, for dip