- 8 oz cream cheese (light or regular)
- 2 pouches (2.4 oz.) Crespo Olives
- 1 tablespoon parsley (optional)
- 1/2 raw onion or 1 clove garlic (optional)
Combine all ingredients in a food processor and blend well. Don't have a food processor? No problem. Finely chop the olives and mix with the cream cheese adding about 2 oz. at a time. Stir well.
Serving Size: 1 ounce
Yield: 8 servings
Time: 5 minutes
Which Olives to Use?
It depends what you're looking for.
- Herbs & Garlic Green Olives - give a mild flavor to the dip.
- Chili Pepper Green Olives - make the dip slightly spicy.
- Oil-Cured Black Olives - offer a slightly saltier version and give the dip a darker color.
- Mixed Cocktail - have green and natural olives processed similarly to Kalamata olives, which means they have a stronger vinegar flavor.
- Mix and Match - an office favorite.
- The pictured dip has 1 pouch of Herbs & Garlic and 1 pouch of Chili Pepper. This is a great combination with just a little spiciness to make it interesting but not overpowering.
- Or try 1 pouch of Oil-Cured Black Olives and 1 pouch of Mixed Cocktail. Mixing these two gave the dip a salty, yet tangy flavor and was quite good.
For presentation I added some fresh ground pepper on top before serving. A dusting of paprika would be another option. Better yet, some fresh herbs such as parsley would dress it up for when you're entertaining.
- Serve with crackers or spread it on bread. As suggested above, don't forget your fresh herbs.
- Use it as the dip for a veggie tray.
Try it in place of plain cream cheese on your morning bagel or piece of toast.
Snack or Lunch
This is great as a snack. Similar to the veggie tray option above, you can have it with celery, bell peppers, carrots, tomatoes, or any other vegetable you use as a vehicle for dip as an after-school snack or part of a packed lunch.