~~ Cream Cheese Muffuletta Olive Tortilla Roll ~~

~~ Cream Cheese Muffuletta Olive Tortilla Roll ~~

Ingredients

• 3/4 cup pimento-stuffed green olives, drained
• 1/4 cup pitted Kalamata olives, drained
• 2 large pepperoncini, drained
• 4 small pickled onions, drained
• 2 tablespoons drained capers
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 pkg 8 oz. Cream Cheese bricks.
• 1 pkg Tortilla - Burritos Size
• 1 pkg Hidden Valley Ranch Dressing Mix

Directions:

•  Bring to room temperature the cream cheese to soften it.
•  Place the green olives, Kalamata olives, pepperoncini, pickled onions, capers, lemon juice, and olive oil in a food processor. Pulse until coarsely chopped.
•  Place the cream cheese in a bowl add the olive mix and Hidden Valley Ranch Dressing Mix. Fold into the cream cheese. 
•  The spread can be stored up to a week in the refrigerator.
•  Mix all the ingredients except the Tortillas. 
•  Spread the ingredients onto the tortillas and roll it up. 
•  Refrigerate before cutting into 1 inch pieces. Can be refrigerated before serving.

Variation:

• Instead of Hidden Valley Ranch Dressing Mix use McCormick Taco Seasoning for a Mexican Flavor and add chopped pepperoni 

~~Muffuletta Olive Spread~~

 ~~Muffuletta Olive Spread~~

There used to be an olives, pimento, and cream cheese spread in those little 5 oz jars that I liked, (Kraft Cheese Spreads Olive & Pimento Cheese Spread) but are now almost impossible to find now. So I went about to create some… only better!

Ingredients:

• 1/2 cup pimento-stuffed green olives, drained
• 1/4 cup pitted Kalamata olives, drained
• 1 large pepperoncini, drained
• 2 small pickled onions, drained
• 1 tablespoons drained capers
• 2 teaspoons freshly squeezed lemon juice
• 1 tablespoons olive oil
• 8 oz. Cream Cheese brick

Directions:

• Bring to room temperature the cream cheese to soften it.
• Place the green olives, Kalamata olives, pepperoncini, pickled onions, capers, lemon juice, and olive oil in a food processor. Pulse until coarsely chopped.
• Place the cream cheese in a bowl add the olive mix and fold into the cream cheese. The spread can be stored up to a week in the refrigerator.

Serving suggestions:

• I like it just on bread for a cream cheese sandwich, on crackers, it can also be spread on bagels, or on a ham sandwich.
• If you want the basic Olive & Pimento Cheese Spread just double the pimento-stuffed green olives and fold it into the cream cheeses.