Creamy Olive Spread


  • ½ cup chopped pimiento-stuffed olives
  • 1 (4.25-ounce) can chopped black olives
  • ¼ teaspoon salt (optional)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Crackers or pita chips
  • + 1 more ingredients
    • 2 (8-ounce) packages cream cheese, softened

Stir together first 6 ingredients and, if desired, salt. Serve with crackers. Note: To make ahead, place spread in an airtight container, and chill for up to 1 week or freeze for up to 2 weeks. Thaw in refrigerator. Let stand at room temperature 30 minutes, and stir before serving.

View full recipe at My Recipes


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