I’m back! After a crazy year of school, I’m hoping to get this blog going again, starting with this easy spread perfect for summer picnics and potlucks. It’s based off of something sold at my local co-op, except that has feta cheese and roasted red peppers in it as well. I would encourage the enclusion of 2 tbsp of chopped roasted red pepper if you have some around, but I didn’t. I included something else to make up for feta’s saltiness that keeps the price down: some of the brine from my olives.
I brought this to a picnic today and served it with slices of baguette. It would also be great with crackers or sliced fresh vegetables. This would also be a really easy recipe to double for a larger crowd. You can also use vegan “cream cheese” to serve friends who don’t eat dairy.
Prep time: 20 min, plus some chilling time.
Servings: 4-6 as an appetizer
- 4 oz neufchatel (low fat cream cheese)
- 10-14 pitted Kalamata olives in brine, about 1/4 cup diced
- 2 green onions
- 1 large garlic clove
- 1 tbsp olive oil
- Put the cheese in a small bowl and set aside on the counter to warm slightly. Finely dice the olives and green onion, discarding the root end of the onions. Mince the garlic.
- Combine all ingredients in the bowl with cheese mixing thoroughly with a fork. Add 1/4 tsp olive brine and taste. Add more brine and pepper to taste. Alternatively, for a smoother dip, combine the ingredients in a food processor and pulse until smooth. (I like chunks of olives, but you may not.)