A cream cheese based cracker spread, made with stuffed olives and simple seasonings, great for dipping veggies, for tea sandwiches or your favorite crackers.
Olive Spread
First things first.
If you don't already have an affinity for all things olives, you won't like this spread. Ya pretty much gotta love olives, which I do.
Briny olives and anything pickled make for a quick snack for me.
I love it all - from kosher dills, to bread and butter pickles, pickled okra and every kind of olive. And a muffuletta sandwich slathered in olive salad? Um, yes please!
Over the Christmas holidays I put in an order with Shop for some Goya products.
Mostly I wanted to try pigeon peas with rice, known in many cultures, most notably as a classic Puerto Rican rice dish, and those type of peas aren't readily available here on the Gulf Coast.
Browsing through the Shop app, I saw them on the Goya store, though I really ended up on a bit of a shopping spree! I had no idea that Goya had all of those products, and yeah, for the record for someone who loves to shop, the ease of using that Shop app can be dangerous for me, though I sure do love it!
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I ended up ordering several different cookies, canned goods like those peas and organic refried beans, packaged yellow rice mixes, a variety of sauces and seasonings, cornmeal and some canned olives stuffed with hot peppers (#ad) - two very nicely protected and heavy boxes full of products that aren't readily available in my local stores and, for not a lot of money!
But, y'all.
I got hooked on those olives stuffed with minced hot peppers and ended up adding a case to my Amazon Subscribe and Save account!
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Here's what you'll need to make my Olive Spread:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1 (10 to 11 ounce) jar stuffed green olives
- 1/2 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
Here's how to make it.
I would have needed two of those Goya jars for this full recipe and unfortunately I only had one can left on hand, so I made up the difference with some olive salad (#ad) I had in the fridge. Olive salad is what we use on muffulettas here, and frankly, I thought it was a great addition to the usual stuffed olives! By the way, build those muffulettas on slider buns and you've got another great party food. If you're serving this spread at that party, slice up one of the whole olives to use as a garnish.
Start with room temperature softened cream cheese. If you forgot to take it out of the fridge, unwrap it, put in on a microwave safe plate and microwave in 15 second increments until it's soft. Blend together the cream cheese and mayo in a lidded storage bowl until well blended.
When you drain the olives, set aside the brine to use to thin out the olive spread. Fold the drained olives into the cream cheese mixture.
Blend together along with the seasonings, until well combined.
Add some of the brine to the spread, a little at a time.
Blend to desired consistency.
Cover and chill 2 hours before serving with crackers. So good!
For more of my favorite dips and spreads, check out this collection on my Pinterest page!
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