This quick, make-at-the-last-minute appetizer is a sure-fire hit with drop-in guests. SAM
PS To make it even easier, substitute commercial onion juice for the grated onion with juice.
8 ounces cream cheese, softened
1/4 cup pimiento-stuffed, green olives, drained and finely chopped
1 tablespoon finely grated onion with juice
1 tablespoon extra-virgin olive oil
Freshly ground white pepper to taste
In a small bowl, mash the cream cheese with a fork and stir in the olives, onion, olive oil, and pepper. Serve on crackers or French bread, or stuff into celery sticks.
Makes 1 cup or 6 servings.