Friday, January 16, 2015

#3374 - Olive Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 cup olives
1/2 cup mayo
2 TBSP olive juice

Reserve 2 TBSP of the olive juice, then measure out and drain 1 cup of olives. Once drained, chop the 1 cup of drained olives into small pieces. In a bowl add softened cream cheese, chopped olives, 2 TBSP olive juice and the mayo--stir well until mixed. Cover and refrigerate overnight (you can make it and serve it right away, but it's much better after sitting overnight). Serve with melba toast or good quality crackers.

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