1 8 oz block of cream cheese - room temperature
1/2 cup green olives with pimento - chopped
2 tablespoons brine/juice from green olive jar
1/4 teaspoon (or more) Texas Pete or your favorite hot sauce
- Drain green olives with pimentos, saving juice then coarsely chop.
- In a food processor or blender, add cream cheese, brine and hot sauce and blend until smooth.
- Fold in chopped olives & pimentos.
- Taste for seasoning.
- Serve with celery sticks or as a sandwich.