- May 29, 2020
- 141
- 110
This can be used as an appetizer, tide-me-over-to-dinner snack, munchie during the big game, or for those midnight moments when you just have to have a quick bite.
My mom always called it "Poor man's caviar" becuase you can put it on crackers and it's a salty bite. She can't remember where she first saw/ate it. Commonly known as cream cheese and olive spread. :) Nothing fancy or special about it, but there are times when I just have to have it, particularly when the weather gets really warm, I love the cold, straight from the fridge cream cheese with tangy salty olives on a triscuit.
It's not really a recipe...just chop up your favorite spanish olive w/pimento into small pieces and mix up with some room temperature cream cheese. I can't keep myself from eating it immediately, but on a hot day I really like to refrigerate it and have it later when it's had time to cool down in the fridge. My favorite cracker to have it on is the Hint Of Salt triscuits (don't need the cracker to add a lot of salt to this spread.) :)
The main variables are the cream cheese to olive ratio, and how finely you like your olives chopped. My mom taught me to be a lover of the finely chopped olive and a very high ratio of olives to cream cheese. My son and I enjoy adding some chopped pickled jalapenos to the mix, but the wife likes it just cheese and olives. There are heretical elements whispering in dark alleys of low-fat cream cheese, or adding Mayo, yogurt, dill, and other abominations. Do not listen to them! ;-)
B-roll moments below. ;-) The first time I told my wife I was going to make this she was, shall we say, highly skeptical. Quickly she became a convert and I kinda wish she didn't like it so much, since it disappears faster!
C'mon, you know you want some. :D
My mom always called it "Poor man's caviar" becuase you can put it on crackers and it's a salty bite. She can't remember where she first saw/ate it. Commonly known as cream cheese and olive spread. :) Nothing fancy or special about it, but there are times when I just have to have it, particularly when the weather gets really warm, I love the cold, straight from the fridge cream cheese with tangy salty olives on a triscuit.
It's not really a recipe...just chop up your favorite spanish olive w/pimento into small pieces and mix up with some room temperature cream cheese. I can't keep myself from eating it immediately, but on a hot day I really like to refrigerate it and have it later when it's had time to cool down in the fridge. My favorite cracker to have it on is the Hint Of Salt triscuits (don't need the cracker to add a lot of salt to this spread.) :)
The main variables are the cream cheese to olive ratio, and how finely you like your olives chopped. My mom taught me to be a lover of the finely chopped olive and a very high ratio of olives to cream cheese. My son and I enjoy adding some chopped pickled jalapenos to the mix, but the wife likes it just cheese and olives. There are heretical elements whispering in dark alleys of low-fat cream cheese, or adding Mayo, yogurt, dill, and other abominations. Do not listen to them! ;-)
B-roll moments below. ;-) The first time I told my wife I was going to make this she was, shall we say, highly skeptical. Quickly she became a convert and I kinda wish she didn't like it so much, since it disappears faster!
C'mon, you know you want some. :D
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