Spicy Calamata & Mascarpone Dip

For your Shopping Cart:

The briny, tart Calamata pairs perfectly with spicy red pepper flakes and creamy sweet mascarpone for an unforgettable appetizer. Serve with crackers, bruschetta toasts or your favorite assortment of vegetables. Spicy & sweet comes together!

Ingredients:

• 10 ounces frozen spinach, defrosted
• 2 cups mascarpone cheese, at room temperature
• 1 cup grated Parmigiano-Reggiano
• 1/4 cup DeLallo Pitted Seasoned Calamata Olives, chopped
• 1 teaspoon DeLallo Lemon Juice Plus
• 1 teaspoon red pepper flakes

Directions:

Preheat oven to 375˚F.

Defrost and drain spinach as well as you can to remove excess water. In a bowl, stir all ingredients together, saving 1/4 cup of Parmigiano for the top. Once well combined, top with 1/4 cup of Parmigiano.

Bake for 20 minutes. Let stand for 5 minutes before serving.

Serves 6 to 8. Printer-friendly version