What does olive spread taste like?

This olive cream cheese spread is tangy and crisp and slightly smoky, with a touch of sweetness from the cream cheese.

Can I use canned olives for Cream Cheese and Olive Dip?

Yes ,you can used canned olives. Try to find Manzanilla olives – their flavor profile works best (details on the olives used should be on the label).

What is the pimiento in green olives?

Pimentos (or pimientos) are small, mild red chili peppers often called cherry peppers.

Is olive spread the same as tapenade?

Not always. While olive tapenade is a type of olive spread, it usually is comprised of chopped olives, anchovies, sometimes capers, garlic and parsley. It doesn’t contain any dairy. An olive spread, on the other hand, can also contain cheese, sour cream, etc.

Green Olive Cream Cheese Spread - A Well-Seasoned Kitchen®

Ingredients

Scale

8 ounces cream cheese, softened and cut into 1-inch squares
1/4 cup sour cream
1 1/2 tablespoons olive juice (from the jar), or more to taste
1 (5.75 ounce) jar Manzanilla olives (green olives stuffed with pimiento) – around 3/4 heaping cup
1 tablespoon grated yellow onion, moisture squeezed out
Crackers, toast points or celery, for serving

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Instructions

Place cream cheese and sour cream in a small food processor or a blender. Pulse until smooth and well mixed, stopping to scrape down the sides of bowl a few times.
Add 1 1/2 tablespoons olive juice to cheese mixture in processor bowl. Set aside 2 to 4 olives for garnish.
Drain remaining olives; add to cheese mixture, along with grated onion. Process until olives are finely chopped and well blended into the cream cheese mixture. Again, stop to scrape down the sides of the bowl a few times. Taste and adjust seasonings as needed. (Shouldn’t need any salt.)
Cover and refrigerate for at least 1 hour (see Note below). Garnish with reserved olives – sliced or chopped – and serve with crackers, toast points or celery.

Notes

Make ahead: Can be prepared up to 2 days ahead, covered and refrigerated.

Note on chilling time: If needed, this dip can be served in less than an hour; I think it tastes best when the flavors have had time to blend.

Author: Lee Clayton Roper
Category: quick and easy
Method: No cook
Cuisine: Mediterranean