If you like cream cheese-based spreads as much as I do, then you
are going to love this; I think it is the most versatile cheese spread that I
have ever found. It can be served hot or cold. It can be used as individual
appetizers, put in small ramekins and served with crackers. It can be used
first thing in the morning if you, like me, enjoy a savory breakfast. Baked and
served in small ramekins with strips of
toast, it’s similar to the popular British breakfast of eggs and soldiers.
It can be also used as a
spread on top of slices of ham that can later be rolled, sliced, and served as
a cold appetizer.
I think this is my new favorite spread. Not just for the
versatility, but for the amazingly 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 green olives, diced
1/2 cup black olives, diced
1 clove garlic, finely minced
1 teaspoon red pepper flakes
Preheat oven to 350° F.
In a medium mixing bowl, and using a hand mixer, mix together ingredients until well blended. Spread into baking dish (or dishes) of your choice and bake until hot and bubbly. Serve as you see fit.
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 green olives, diced
1/2 cup black olives, diced
1 clove garlic, finely minced
1 teaspoon red pepper flakes
Preheat oven to 350° F.
In a medium mixing bowl, and using a hand mixer, mix together ingredients until well blended. Spread into baking dish (or dishes) of your choice and bake until hot and bubbly. Serve as you see fit.
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