Cream Cheese and Olive Everything

Total Time
Prep 20 mins
Cook 0 mins

Cream cheese and olive is a classic everything. I always have this mixed up in the refrigerator. We use it in the morning on English muffins or bagels. We use it on crackers--just for a snack. My mom made it in a sandwich to put in my lunch box for school. My husband likes me to put some sour cream with it and make it into a dip. The number of olives that you put in depends on your taste. This is so simple and good.

Ingredients Nutrition


  1. If my cream cheese is not at room temperature (as it usually is not), I put it in a bowl and microwave it just a little to soften it--don't cook it.
  2. On a bread board, cut the olives up; if you want more or less, use what you like (I like a lot of olives).
  3. Put in the olive juice and milk and mix well.
  4. If you want it for a dip, add the sour cream--adding more if you want.
  5. Keep refrigerated.


Most Helpful

This is great on Bagels and English Muffins, but is also good as a sandwich. Sometimes I just make it for a snack and dip celery pieces in it, or crackers or chips. (Those Kettle chips work well with this!)

KitchieWitchyGoo November 30, 2010

I make this alot, minus the sour cream. I often have it on bagel or pita chips, and it is a delicious snack anytime. I love it on bagels too! Wiggie

WiggiesStickeyRibs January 17, 2008

This was very good, I made it for our catechism home study group and it went over well. I served it with crackers. I halved the recipe and added some garlic powder and cayenne pepper and about three tablespoons of shredded cheese. Thanks for the quick and easy recipe.

Take a Letter Maria April 19, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a