I LOVE OLIVES AND CREAM CHEESE SPREAD RECIPE - FOOD.COM
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.
Total Time 15 minutes
Prep Time 15 minutes
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix well and chill for a minimum of 2 hours (overnight is best).
- Serve with crackers or crispinis -- OR --
- Use it as a spread on cold-cut or deli sandwiches.
Nutrition Facts : Calories 153.1, FatContent 15.9, SaturatedFatContent 6.3, CholesterolContent 31.2, SodiumContent 187.6, CarbohydrateContent 1.6, FiberContent 0.3, SugarContent 0.9, ProteinContent 1.8
CREAM CHEESE-OLIVE SPREAD RECIPE | MYRECIPES
Dainty sandwiches filled with cream cheese-olive spread is a staple for ladies' teas in the South. This recipe can also be served with crackers or crudités.
Provided by MyRecipes
Total Time 1 hours 18 minutes
Prep Time 10 minutes
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Stir together cream cheese, Spanish olives, and 1 Tbsp. mayonnaise. Shape cream cheese mixture into 2 (6-inch) logs; wrap in plastic wrap, and chill at least 30 minutes, or store in the refrigerator in an airtight container up to 2 days.
- Place pecans in a single layer in a shallow pan.
- Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.
- Roll cream cheese log in chopped chives and toasted pecans just before serving.
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I love this recipe it is very good and very easy to do.
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