My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, December 24, 2010

California Olive Spread

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
print recipe

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.

1 comment:

  1. Yummo! Hubby will love this concoction. I hope you have a wonderful weekend, Beverly!!!!



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