Thursday, December 13, 2012

Olive Dip

Use your favorite type of olive in this recipe.  If you want to tone the taste of olives down, use less juice.  Letting the dip sit in the fridge overnight really lets the flavors develop.

8 Oz. Cream cheese
½ C. olives, chopped
¼ C. olive juice
¼ C. mayo

Have the cream cheese at room temperature. In large bowl, combine all ingredients. Mix with blender until creamy. Season with pepper. Cover tightly. Refrigerate at least 2 hours up to overnight.