Creamy Olive Cheese Spread Recipes

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OLIVE CREAM CHEESE SPREAD



Olive Cream Cheese Spread image

Olive Cream Cheese Spread

Provided by The Rachael Ray Staff

Number Of Ingredients 8

Last of the cream cheese
brought to room temp
1/4 cup chopped green olives
finely chopped
Baguette
cut into slices and toasted
EVOO Extra-Virgin Olive Oil
for drizzling

Steps:

  • In a small mixing bowl, combine cream cheese and chopped olives
  • Spread olive spread over toasted baguette slices drizzled with oil

I LOVE OLIVES AND CREAM CHEESE SPREAD



I Love Olives and Cream Cheese Spread image

What's not to love? This is an easy make-ahead appetizer that takes 15 minutes to prepare and is so yummy it will be gone 15 minutes after you set it on the table. Pitted black olives and pimiento-stuffed Spanish/Manzanilla olives make it look as colorful as it is delicious. Serve it with crackers or crispinis. I also use it as a sandwich spread...it really spruces up a plain old cold-cut or deli sandwich.

Provided by CookETC

Categories     Spreads

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened (I use neufchatel cream cheese as it's lighter and easier to spread)
1/4 cup pitted black olives, finely chopped
1/4 cup pimiento-stuffed Spanish olives, finely chopped
3 tablespoons olive oil
1/4 teaspoon garlic powder
1 dash seasoning salt (optional)

Steps:

  • Mix well and chill for a minimum of 2 hours (overnight is best).
  • Serve with crackers or crispinis -- OR --
  • Use it as a spread on cold-cut or deli sandwiches.

Nutrition Facts : Calories 153.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 31.2, Sodium 187.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 1.8

EASY OLIVE SPREAD



Easy Olive Spread image

Mix cream cheese spread with olives, cover, refrigerate and you get a tasty olive spread! Try serving Easy Olive Spread at your next party or gathering.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 1h5m

Yield Makes 10 servings, 2 Tbsp. spread and 5 crackers each.

Number Of Ingredients 3

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/3 cup chopped pimento-stuffed green olives
round buttery crackers

Steps:

  • Mix cream cheese spread and olives; cover.
  • Refrigerate 1 hour. Serve as a spread with the crackers.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

OLIVE-RICE CHEESE SPREAD



Olive-Rice Cheese Spread image

"My daughter, Amy, won a blue ribbon for this recipe at our town's Wild Rice Festival," writes Sandy tichy of Kelliher, Minnesota.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
2 tablespoons prepared Italian salad dressing
1 teaspoon dried basil
1/4 teaspoon pepper
1 cup cooked wild rice
2 tablespoons diced carrot
2 tablespoons minced chives
1 tablespoon sliced ripe olives
1 tablespoon sliced pimiento-stuffed olives
1/4 to 1/2 cup slivered almonds, toasted

Steps:

  • In a small bowl, beat the cream cheese, Parmesan cheese, salad dressing, basil and pepper until smooth. Stir in the rice, carrot, chives and olives. , Transfer to a serving bowl. Cover and refrigerate for at least 1 hour. Just before serving, top with almonds.

Nutrition Facts : Calories 85 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 113mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CREAM CHEESE, OLIVE, AND NUTS SPREAD



Cream Cheese, Olive, and Nuts Spread image

This spread has always been a favorite of mine, but it must have nuts for texture. For a party, It's delicious and elegant on nut bread. Always a hit, with everyone wondering what's in it. People find it very interesting and different from most dips and spreads.

Provided by Leezbeez

Categories     Spreads

Time 5m

Yield 20 serving(s)

Number Of Ingredients 4

1 (8 ounce) package cream cheese
1 (8 ounce) jar green olives with pimentos
walnuts, 1/2 Cup, chopped
nut bread, thinly sliced or Cut with small cookie cutter for hors d'oeuvres

Steps:

  • Add olive juice a little at a time to room temperature cream cheese and whip until light and fluffy.
  • Chop the olives and walnuts and add to cream cheese mixture.

Nutrition Facts : Calories 41.5, Fat 3.9, SaturatedFat 2.2, Cholesterol 12.5, Sodium 38, Carbohydrate 1, Fiber 0.2, Sugar 0.7, Protein 0.8

BAKED OLIVE TAPENADE-CREAM CHEESE SPREAD



Baked Olive Tapenade-Cream Cheese Spread image

Transform a package of cream cheese into something extra special with ready-to-use olive tapenade. Bake in the oven for 15 minutes for a tasty olive tapenade appetizer.

Provided by My Food and Family

Categories     European

Time 20m

Yield 10 servings, 2 Tbsp. each

Number Of Ingredients 3

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 cup tapenade
2 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 350°F.
  • Place block of cream cheese in shallow baking dish sprayed with cooking spray.
  • Top with tapenade.
  • Bake 15 min.
  • Sprinkle with parsley.

Nutrition Facts : Calories 110, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

CREAM CHEESE SPREAD WITH OLIVES AND SUN-DRIED TOMATOES



Cream Cheese Spread with Olives and Sun-Dried Tomatoes image

Categories     Condiment/Spread     Cheese     Dairy     Olive     Tomato     Appetizer     Cocktail Party     Super Bowl     Low Carb     Quick & Easy     Cream Cheese     Shower     Party     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

12 medium sun-dried tomatoes (not packed in oil)
1 8-ounce package cream cheese, room temperature
2 tablespoons sour cream
1/2 cup chopped pitted black olives (preferably Kalamata)
1/4 cup chopped red onion

Steps:

  • Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
  • Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

CREAMY PASTA WITH RICOTTA AND HERBS



Creamy Pasta With Ricotta and Herbs image

In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.

Provided by Melissa Clark

Categories     weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Salt
1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels
12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
3/4 cup freshly grated Parmesan, plus more for serving
1/2 cup extra-virgin olive oil, plus more for serving
1 tablespoon coarsely ground black pepper, plus more for serving
2 1/2 cups coarsely chopped soft herbs, such as basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds)

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
  • Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
  • To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.

OLIVE CHEESE MELTS



Olive Cheese Melts image

A scrumptious olive and cheese mixture melted on English muffins.

Provided by Kim McLarty

Categories     Appetizers and Snacks     Vegetable     Olives

Time 15m

Yield 16

Number Of Ingredients 7

1 cup black olives, chopped
⅓ cup green onions, chopped
1 ½ cups shredded Cheddar cheese
½ teaspoon curry powder
½ cup mayonnaise
½ teaspoon salt
8 English muffins, split in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
  • Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
  • Bake at 400 degrees F (200 degrees C) for 10 minutes.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 13.7 g, Cholesterol 13.7 mg, Fat 10.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 376.6 mg, Sugar 1.2 g

TUSCAN CREAM CHEESE SPREAD



Tuscan Cream Cheese Spread image

A delicious appetizer that can be served at a fancy cocktail party or at poker night. Serve with crackers or toasted French bread slices.

Provided by HOFFIUS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Yield 6

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
2 teaspoons chopped garlic
1 teaspoon salt
1 (14 ounce) can artichoke hearts, drained and chopped
⅓ cup chopped black olives
8 green onions, chopped
3 ounces sun-dried tomatoes, softened and chopped
¼ cup chopped parsley
1 tablespoon chopped fresh chives

Steps:

  • In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
  • Add green onions, tomatoes, parsley and chives; gently mix together.
  • Refrigerate for several hours or overnight to blend flavors; serve.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 20.8 g, Cholesterol 82.1 mg, Fat 27.4 g, Fiber 5.1 g, Protein 11.4 g, SaturatedFat 16.6 g, Sodium 1092.3 mg, Sugar 3.5 g

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