Olive Salad Cream Cheese Spread |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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I make this spread as part of a tapas platter, and it always disappears. I use all kinds of olives, including Kalamata, Nicoise, garlic stuffed, Manzanillas, etc. I serve water crackers with pepper, or other crackers that have a little kick. This spread is also great on toasted mini onion bagels. Ingredients:
1 cup mixed olive |
1/4 cup giardiniera, drained |
1 tablespoon pepperoncini pepper |
1 tablespoon roasted red peppers packed in oil, drained |
1/2 tablespoon capers |
1/2 tablespoon fresh parsley |
1/4 cup extra virgin olive oil |
2 (8 ounce) packages cream cheese |
parsley (to garnish) |
cracker |
Directions:
1. Pulse all the olive salad ingredients in a food processor until slightly chunky.
2. Combine cream cheese together into a ball or rectangle and place on a platter.
3. Pour the olive mixture over it.
4. Decorate with parsley.
5. Serve with crackers or other bread.
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