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Appetizers
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None
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4 cups
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| Preptime |
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10 mins
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Ingredients |
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1 jar (6.75oz) Goya Spanish olives stuffed with minced pimientos, drained and finely chopped (3cups)
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2pkgs (8oz each) cream cheese, at room temp.
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1 can (7.6oz) media crema (table cream)
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1/2 cup small yellow onion, finely chopped
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1 teaspoon Goya Sazonador Total
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2 tablespoon finely chopped chives, divided
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Instructions |
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In medium bowl, using a whisk, beat together cream
cheese and media crema until smooth. Stir in olives,
onions, Sazonador and 1 tablespoon chives.
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Transfer dip to refrigerator, chill until cold and
firm, about 30 minutes. Sprinkle dip with remaining
chives.
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| Serving
Suggestions |
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Serve with crackers or vegetables.
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Originally Submitted
10/27/2011
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0 Out of 5 from
0 reviews
You can add this Creamy Olive Dip recipe to your own private DesktopCookbook.
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