Cream Cheese and Olive Everything |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Cream cheese and olive is a classic everything. I always have this mixed up in the refrigerator. We use it in the morning on English muffins or bagels. We use it on crackers-just for a snack. My mom made it in a sandwich to put in my lunch box for school. My husband likes me to put some sour cream with it and make it into a dip. The number of olives that you put in depends on your taste. This is so simple and good. Ingredients:
2 (8 ounce) packages cream cheese (room temperature) |
20 -25 stuffed green olives (cut up) |
2 tablespoons olive juice |
2 tablespoons sour cream |
1 tablespoon milk |
Directions:
1. If my cream cheese is not at room temperature (as it usually is not), I put it in a bowl and microwave it just a little to soften it-don't cook it.
2. On a bread board, cut the olives up; if you want more or less, use what you like (I like a lot of olives).
3. Put in the olive juice and milk and mix well.
4. If you want it for a dip, add the sour cream-adding more if you want.
5. Keep refrigerated.
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