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Cream Cheese and Olive Everything

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“Cream cheese and olive is a classic everything. I always have this mixed up in the refrigerator. We use it in the morning on English muffins or bagels. We use it on crackers--just for a snack. My mom made it in a sandwich to put in my lunch box for school. My husband likes me to put some sour cream with it and make it into a dip. The number of olives that you put in depends on your taste. This is so simple and good.”
2 cups

Ingredients Nutrition


  1. If my cream cheese is not at room temperature (as it usually is not), I put it in a bowl and microwave it just a little to soften it--don't cook it.
  2. On a bread board, cut the olives up; if you want more or less, use what you like (I like a lot of olives).
  3. Put in the olive juice and milk and mix well.
  4. If you want it for a dip, add the sour cream--adding more if you want.
  5. Keep refrigerated.

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