Green Olive and Mascarpone Dip (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 3 |
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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:
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.
3. For serving dip:
4. Red and green bell peppers, squared bottoms
5. Purple cabbage, ruffled leaves and hollowed out
6. Radicchio, ruffled leaves and hollowed out
7. Green cabbage, ruffled leaves and hollowed out
8. Dippers:
9. Mini carrots
10. Icicle radishes
11. Treviso leaves
12. Cucumber spears
13. Cherry tomatoes and green cocktail olives each on sticks
14. Focaccia strips
15. Bread sticks (bakery)
16. Bagel chips, for dip
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