Green Olive and Mascarpone Dip

• 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

1. Squeeze as much water as possible out of the defrosted spinach.
2. In a medium bowl, stir all the ingredients together until evenly combined.
3. *We found the olives in our store to be very hot.
4. Taste as you add this ingredient.
5. Red and green bell peppers, squared bottoms
6. Purple cabbage, ruffled leaves and hollowed out
7. Radicchio, ruffled leaves and hollowed out
8. Green cabbage, ruffled leaves and hollowed out
9. Dippers:
10. Mini carrots
11. Icicle radishes
12. Treviso leaves
13. Cucumber spears
14. Cherry tomatoes and green cocktail olives each on sticks
15. Focaccia strips
16. Bread sticks (bakery)
17. Bagel chips, for dip

frozen spinach, mascarpone, green olives, lemon juice

Taken from www.foodnetwork.com/recipes/sandra-lee/green-olive-and-mascarpone-dip-recipe.html (may not work)