Olive-Pimiento Spread

January 2, 2008
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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.

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