~~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.
