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Nutrition Facts
Serving Size 1 (41g) Recipe makes 8 servings
Calories 154
Calories from Fat 144		(93%)
Amount Per Serving		%DV
	Total Fat 16.0g	24%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 186mg		7%
Potassium 36mg		1%
Total Carbohydrate 1.2g		0%
	Dietary Fiber 0.3g	1%
	Sugars 0.1g
Protein 2.2g		4%
detailed view... how is this calculated?

I Love Olives and Cream Cheese Spread

Recipe #380284 | 15 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: CookETC
Jul 5, 2009

What's not to love? This is an easy make-ahead appetizer that takes 15 minutes to prepare and is so yummy it will be gone 15 minutes after you set it on the table. Pitted black olives and pimiento-stuffed Spanish/Manzanilla olives make it look as colorful as it is delicious. Serve it with crackers or crispinis. I also use it as a sandwich spread...it really spruces up a plain old cold-cut or deli sandwich.

SERVES 8 -12 (change servings and units)

Ingredients

8 ounces cream cheese, softened (I use neufchatel cream cheese as it's lighter and easier to spread)
1/4 cup pitted black olives, finely chopped
1/4 cup pimiento-stuffed Spanish olives, finely chopped
3 tablespoons olive oil
1/4 teaspoon garlic powder
1 dash seasoning salt (optional)

Directions

1
Mix well and chill for a minimum of 2 hours (overnight is best).
2
Serve with crackers or crispinis -- OR --
3
Use it as a spread on cold-cut or deli sandwiches.

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Featured Reviews for This Recipe

From: Happy Harry #2

On Nov 10, 2009

This is yumO! Used it as a spread on crescents before rolling up. I soften the cheese first in the microwave and then added the olives and garlic., didn't need the olive oil nor the salt. Then baked them as per package instructions. Went really well with my soup dish.

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From: Michelle S.

On Sep 27, 2009

This is addicitive as another reviewer declared! I adore it! I put it on crisp bread, pretzel bread, and stuffed it into celery already just today! I cannot keep out of it! Instead of the olive oil I used 1 t. black olive brine and 2 t. green olive brine. I could not see adding anymore fat to it. I will be making this for every event I am invited to! Fantastic stuff!

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From: mums the word

On Sep 23, 2009

This recipe is absolutely addictive. I saw Debber's review this morning and knew I had to try this right away. I made it at 9am and had it for lunch and by 1:00 am I can honestly say that I am hooked. Even my kids are olive lovers so they are in heaven! The only thing I did differently was that I used Manzanilla olives that didn't have the pimento as that is what I had on hand. The pimento would add some nice colour though. Thanks so much for sharing this CookETC.

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From: Debber

On Sep 21, 2009

PAC Autumn 2009 This went over nicely at our annual Nature Retreat potluck this weekend. I used a bit more of the olives than called for here (I'm an olive-aholic!), and I served them with sea salt Pita Chips.

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