Green Olive and Mascarpone Dip

  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 3 1/2 cups
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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

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


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


  1. Squeeze as much water as possible out of the defrosted spinach. In a medium bowl, stir all the ingredients together until evenly combined. 
  2. *We found the olives in our store to be very hot. Taste as you add this ingredient.
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