Follow by Email

Saturday, July 12, 2014

Cream Cheese And Olives


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.


No comments:

Post a Comment