Cream Cheese and Olive Everything
Recipe: #4595
February 13, 2012
Categories: Dips, Spreads, Cheese, Appetizers, 5 Ingredients Or Less, One-Pot Meal, Game/Sports Day, New Years, Gluten-Free, No Eggs, Vegetarian, Cream Cheese, Olives, Kosher Dairy, more
"Cream cheese and olive is a classic "everything". I always have this mixed up in the refrigerator. It is good on English muffins or bagels. We use it on crackers as a snack. My mom made sandwiches and put it in my lunchbox for school. My husband likes me to put a little sour cream in it and make it into a dip. The number of olives you put in are your choice. This is so simple and good."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (372.9 g)
- Calories 272
- Total Fat - 20.5 g
- Saturated Fat - 11.3 g
- Cholesterol - 63.6 mg
- Sodium - 226.9 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 3.4 g
- Sugars - 14.3 g
- Protein - 7.3 g
- Calcium - 102.4 mg
- Iron - 1.8 mg
- Vitamin C - 72.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
If your cream cheese is not a room temperature, I just put it in a bowl and microwave it for a short time----don't cook it.
Step 2
On a bread board, cut up the olives and add to the cream cheese along with the olive juice and milk; mix well.
Step 3
If you want to use it for a dip or cracker spread, add the sour cream (adding more if you want). Keep refrigerated.
Tips
No special items needed.
5 Reviews
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