This is one of the easiest appetizers you could possibly make. No way is this your average olive ,cream cheese spread. We are talking olive spread with an attitude. Spread some of this on some good homemade wheat or rye bread with a leaf of lettuce and you have lunch. This will keep in the refrigerator for a week.
This is one of my favorites. Perfect for any occasion.
California Olive Spread
1/4 pound (1 stick) sweet butter
1 medium white onion, finely chopped
1 8-ounce jar or can of green or black pitted olives, use any kind you like
1 8-ounce package cream cheese (room temperature)
1/2 teaspoon chili powder
Melt the butter in a small frying pan. Add the onion, and cook until soft and limp. Do not brown.
Place the cream cheese in a bowl. Add the butter-onion mixture. Cream with an electric mixer or by hand.
Drain and coarsely chop the olives. Add the olives and chili powder to the creamed mixture. Blend well. The mixture will be soupy at this stage, it will set up as it chills. Place in a serving bowl and chill.
Serve with crackers, melba toast, or sturdy tortilla chips or just make a sandwich.