Cream Cheese and Olive Everything

Recipe by Mimi in Maine
READY IN: 20mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • On a bread board, cut the olives up; if you want more or less, use what you like (I like a lot of olives).
  • Put in the olive juice and milk and mix well.
  • If you want it for a dip, add the sour cream--adding more if you want.
  • Keep refrigerated.
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