Tuesday, March 20, 2018

Olive Cheese Spread

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.

 This post is linked to:

This post contains affiliate links.


Linda said...

I am going to make this spread this week! I've seen olive spreads before but not heated, which would just make it irresistible to me. :)

Stacey said...

My husband will be so excited about this, Pattie! Do you remember the olive spread that used to come in little jars? He still looks for it at the store even though it hasn't existed in years!! Thanks so much for this.

Pinky at Designs by Pinky said...

This sounds so good!!! I will make this one! Love the idea of using it as a roll up too!

Zaa said...

OMG .. This is fabulous ... I love olives ...Can’t wait to try it ..Thank You ..Hugs

Miz Helen said...

Hi Patti,
This spread is fantastic and I just pinned it! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
Miz Helen

Christine @ Rustic-Refined said...

If you keep posting these goodies I am going to start sending you UPS boxes so you can mail them to me. :-) #Sogood!

kitty@ Kitty's Kozy Kitchen said...

Wow Pattie, this is a must-try spread that I will be making soon. Thank you for sharing all the versatile ways of using it.

Miz Helen said...

Your post is featured on Full Plate Thursday this week. We will be pinning your post to our features board and hope you enjoy your new Red Plate!
Miz Helen

Kitchen Monkey said...

Are the Green Olives, the ones stuffed with pimentos then chopped?I wasn't clear by your directions but the photo looks like the stuffed ones. I cant wait to make and what do you serve this with please?

kitty@ Kitty's Kozy Kitchen said...

I just mixed this up, Pattie, and will heat it up later. I can't wait to try it.

Pattie @ Olla-Podrida said...
This comment has been removed by the author.
Kitchen Monkey said...

Thanks for your reply. What kind of crackers are shown in your photo and the bread slices, they look really good. I'm not sure what to serve this with, making for the weekend. Thank you!!

Pattie @ Olla-Podrida said...

Kitchen Monkey, whatever crackers or bread you have on hand will be just fine. My crackers are from an assortment that I bought at Aldi, I couldn’t tell you what Bread I used, it was whatever I had handy. This can be served in any of the ways shown above. It’s a starter, so you serve it before your meal.

Alycia Nichols said...

Yup! I can see why this would be so popular!!!

Unknown said...

Just finished making this eye catching recipe. Baked half and spread the other half on ham slices as suggested. This is definitely a keeper, delicious !!!

alexisdirusso said...

Anyone take out or sub mayo w anything?? Just really have an aversion to it haha

susie @ persimmon moon cottage said...

I'm going to have to try this recipe. It looks delicious. I am hungry for it right now at 6 am, but have no cream cheese. Thanks for the delicious recipe!