Olive Salad Cream Cheese Spread

I make this spread as part of a tapas platter, and it always disappears. I use all kinds of olives, including Kalamata, Nicoise, garlic stuffed, Manzanillas, etc. I serve water crackers with pepper, or other crackers that have a little kick. This spread is also great on toasted mini onion bagels.

• Ready In: 10 mins
• Serves: 16

Ingredients

• 1  cup  mixed  olive
• 1⁄4 cup  giardiniera, drained
• 1  tablespoon  pepperoncini pepper
• 1  tablespoon  roasted red peppers packed in oil, drained
• 1⁄2 tablespoon capers
• 1⁄2 tablespoon fresh parsley
• 1⁄4 cup extra virgin olive oil
• 2 (8 ounce) packages cream cheese
•  parsley (to garnish)
•  cracker

Directions

1. Pulse all the olive salad ingredients in a food processor until slightly chunky.
2. Combine cream cheese together into a ball or rectangle and place on a platter.
3. Pour the olive mixture over it.
4. Decorate with parsley.
5. Serve with crackers or other bread.