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cream cheese and green stuffed olive spread/dip

(1 rating)
judyjellybean avatar
Recipe by
Julia Ferguson
@judyjellybean
Greenwood, IN

This recipe came from my Grandmother. She always had a recipe for us to try. There are no measurements, except for the cream cheese. You can wing the amount of olives and olive brine to your liking. This dip or spread is good on warm toast or Ritz crackers and I like dipping unsalted mini pretzels in it. Enjoy.

►
(1 rating)
yield 4 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For cream cheese and green stuffed olive spread/dip

  • 8 oz
    plain cream cheese (do not use the whipped)
  • 1 small jar
    pimento stuffed green olives (you could use the sliced, if you like)
  • warm toast, Ritz crackers, and/or pretzels, for dipping

How To Make cream cheese and green stuffed olive spread/dip

  • 1
    Let the cream cheese come to room temperature. Place in a medium sized mixing bowl and mash with a fork.
  • 2
    Chop the olives to your liking and add them to the bowl with the cream cheese. The amount of olives is your choice. You can add some of the olive brine to the cream cheese to thin it a bit, if you like. Mix the chopped olives and brine until combined. Refrigerate until chilled.
  • 3
    This spread/dip is delicious on warm toast, but our favorite is on Ritz crackers and my personal favorite is dipping unsalted mini pretzels in it. Tell me how you like to enjoy this spread/dip. Enjoy!
  • 4
    Note: This comes from Maggie. She made this dip/spread in a small batch. This is what she did: 4oz softened cream cheese, whipped until smooth and creamy. Whisk in about 1/4 cup of chopped olives. If it is too salty for your taste add about 2 Tablespoons of sour cream. The sour cream will help thin out the cream cheese a bit and cut back on the saltiness from the olives.
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