Olive Cheese Spread
If you like cream cheese spreads as much as I do, you'll love this; I think it's the most versatile cheese spread I've ever found. It can be served hot or cold. It can be used individually as an appetizer, placed in small bowls and served with crackers. It can be used first thing in the morning if you enjoy a salty breakfast like me. Cooked and served on small plates with slices of toast, it resembles the popular English breakfast of eggs and soldiers.
It can also be spread on slices of ham, which can then be rolled, sliced and served as a cold appetizer.
I think this is my new favorite post. Not only for versatility, but also for incredibly good taste.
Olive Cheese Spread
- Adapted from Buns in My Oven
- 8 ounces cream cheese, softened
- 1 cup Monterrey Jack cheese, grated
- 1 cup Pepper Jack cheese, grated
- 1/4 cup mayonnaise
- 1/2 cup chopped green olives
- 1/2 cup black olives, chopped
- 1 clove of garlic, finely chopped
- 1 teaspoon of red pepper flakes
- Preheat oven to 350°F.
In a medium mixing bowl and using a hand mixer, mix the ingredients until well mixed. Spread on the baking sheet (or plates) of your choice and bake until hot and bubbly. Serve as you see fit.
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