Tuesday, November 29, 2011

Olive Dip


2 8oz packages cream cheese
1 4oz can black olives, sliced
1 8oz jar green olives
2 Tbsp green olive juice

Drain olives, reserving 2Tbsp of green olive juice. Quarter the green olives. Place the olives, cream cheese, and olive juice in a bowl and blend together until the olives are slightly chopped. Shape into a ball. Cover with plastic wrap and refrigerate overnight. Serve with crackers.

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