Recipe by winter rowand
a great olive spread that can easily become a dip my 1 yr. son and i love this with crackers or rolled in almonds for a cheese ball
Directions See How It's Made
- just chop up the olives and tomatoes putting the olive juices aside until well blended.
- then add the juice until the dip is as smooth or creamy as you want it.
- i like mine a little thick so i only use like a teaspoon of the green olive juice but the black olive juice works just as well if you don't want it to tangy.
- to make more of a dip use 1 brick cream cheese and 1 8oz container of sourcream.