Wednesday, July 22, 2009

Green Olive Cream Cheese Spread

If you don't like green olives, stop reading. But...if on the other hand you love that tangy taste of the green goodness, read on, read on! This is a very simple appetizer that I sometimes bring to things like ladies meetings and such - and it's usually gobbled up. Unless there are a lot of olive-haters in the room. As a kid, my mom would make a big batch of this, keep it in the fridge, and we would have it on rice cakes, crackers, celery, bread, whatever, as a snack. We loved it.

Green Olive Cream Cheese Spread
  • 2 8oz blocks cream cheese - softened (I go with the 1/3 less fat, or do one full fat and one fat free)
  • 2 6oz jars of the salad green olives (you can get whole olives, too, but it's just easier to chop when they're already a little sliced up)
  • Your favorite crackers (or celery, or rice cakes...)
--Drain the olives, keeping a little of the juice in case the finished product is a little too dry for your taste
--Chop the olives up
--Stir the olives in with the cream cheese

Voila! You have your very own green olive cream cheese spread! You want almost equal part olives and cream cheese, I like a little more cream cheese than olives, but you can do whatever suits your taste buds!

1 comment:

  1. It looks great, but alas I'm not a green olive fan.