Prep 10 mins
Cook 0 mins
This is really yummy!!!
- 28.34-226.79 g brick cream cheese
- 236.59 ml whole milk ricotta cheese
- 236.59 ml pimento stuffed olive
- 1 large garlic clove, grated
- 1 small vidalia onion, grated
- 118.29 ml chopped smoked almonds
- assorted vegetables
- cracker, &
- Put cream cheese & ricotta cheese in a food processor.
- Add olives, pepper, garlic & onion.
- Pulse until you get a creamy consistency.
- Sprinkle almonds over top of dip.
- Serve with your favorite dippers.