Olive Rice Cheese Spread Food

OLIVE DIP RECIPE

Steps:

• Drain 1 jar green olives into a bowl. Reserve 2 tablespoons of the green olive juice to add to the olive dip.
• Remove olive juice.
• Place 8 ounce softened cream cheese and 1 stick of margarine or butter in a bowl. Add the 2 tablespoons reserved green olive juice.
• Put olive juice in cream cheese.
• Mix until well combined.
• Mix cream cheese.
• In a bowl, place the drained jar of green olives.
• Places green olives in bowl.
• Chop the green olives. We used the Rada Food Chopper to easily chop our olives.
• Chop green olives.
• Add 2 small cans of sliced black olives to the green olives and continue to chop. Continue chopping until the olives are fully chopped.
• Chop black and green olives.
• Combine the olives with the cream cheese and mix until blended.
• Blend cheese and olives.
• Chill the olive spread before serving.
• Puts cream cheese in bowl.
• Serve the olive dip and enjoy!
• This delicious Olive Dip recipe is delicious spread on bread, crackers, or crostini! It's sure to be a hit at your next get-together!

CREAMY BAKED CHICKEN AND RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, milk and seasonings in large bowl until blended. Stir in marinara sauce. Add rice, chicken, green beans and basil; mix well.
• Spoon into 2.5-qt. casserole dish, mine is 4x13x9, sprayed with non-stick cooking spray; cover.
• Bake 30 minutes. Uncover and stir. Combine remaining ingredients; sprinkle over casserole. Bake 20-25 minutes or until casserole is heated through and topping is golden brown. Let stand 5 minutes before serving.

OLIVE-RICE CHEESE SPREAD

Steps:

• In a small bowl, beat the cream cheese, Parmesan cheese, salad dressing, basil and pepper until smooth. Stir in the rice, carrot, chives and olives. , Transfer to a serving bowl. Cover and refrigerate for at least 1 hour. Just before serving, top with almonds.

I LOVE OLIVES AND CREAM CHEESE SPREAD

Steps:

• Mix well and chill for a minimum of 2 hours (overnight is best).
• Serve with crackers or crispinis -- OR --
• Use it as a spread on cold-cut or deli sandwiches.

GOAT CHEESE SPREAD WITH HERBS & OLIVE OIL

Steps:

• Put the goat cheese, cream, olive oil, and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. The mixture should be spreadable; if it's too thick, add 1 or 2 Tbs. more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting the seasoning as necessary. Reserve 1 tsp. of the herbs for sprinkling, and add the rest to the processor. Add 2 tsp. of the lemon zest. Pulse once more to blend.
• Line a small (about 1-1/2 cup) round bowl or cup with a sheet of plastic wrap and fill with the cheese mixture. Cover and chill for at least 30 minutes and up to 24 hours.
• To serve, invert the bowl on a serving platter and peel off the plastic. With the back of a spoon, level off the top of the cheese and make a small depression. Drizzle olive oil over the top. Sprinkle with the reserved herbs and lemon zest. Arrange the crackers or bread slices, tomatoes, and celery around the cheese and let guests serve themselves.

OLIVE CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
• Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

CREAM CHEESE OLIVE PIMENTO SPREAD

Steps:

• Measure all ingredients into a small bowl.
• Blend well.

RICE WITH OLIVES AND GREEN CHILE PEPPERS

Steps:

• Combine rice and water in a medium saucepan. Cover. Bring to a boil, and reduce heat to low. Simmer for 20 minutes, or until done.
• Preheat oven to 325 degrees F (165 degrees C). Grease a deep, 2 quart baking dish.
• In a small bowl, mix together olives, chile peppers, and sour cream. Set aside.
• Spread 2/3's cooked rice in bottom of baking dish. Place sour cream mixture on top of rice, and cover with Monterey Jack cheese. Spread remaining rice on top of cheese.
• Bake for 25 minutes. Remove from oven, and cover with shredded Cheddar cheese. Sprinkle paprika over the top. Continue baking until the cheese melts, about 5 minutes.

OLIVE CREAM CHEESE SPREAD

Steps:

• In a small mixing bowl, combine cream cheese and chopped olives
• Spread olive spread over toasted baguette slices drizzled with oil

OLIVE AND GARLIC SOFT CHEESE SPREAD WITH WHOLE-GRAIN BAGUETTE

Steps:

• Preheat oven 425 degrees F.
• Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery.

THIS PIMENTO-STUFFED GREEN OLIVE CHEESE SPREAD IS THE BFF YOUR CRACKERS NEED

Steps:

• Combine all ingredients in a large bowl and mix well. Cover and refrigerate for 2 hours or overnight. Serve with veggies or crackers.

OLIVE CHEESE BALLS WITH CHEESE SPREAD

Steps:

• Gather the ingredients.
• Pat olives with paper towels to dry thoroughly.
• Line a baking sheet with parchment paper or leave it ungreased.
• In a medium bowl, cut the butter and cheese into the flour. Add salt.
• Form into small balls around olives; seal well.
• Arrange the cheese balls on the prepared baking sheet and chill for at least 1 hour, or chill overnight in the refrigerator.
• Heat the oven to 400 F/200 C/Gas 6. Bake the cheese balls in the preheated oven for about 15 minutes, or until lightly browned.

THREE OLIVE SPREAD

Steps:

• Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.

KALAMATA-BASIL CREAM CHEESE SPREAD

Steps:

• Mix all ingredients in a medium bowl until well blended. Cover
• Refrigerate until ready to serve

OLIVE CHEESE BREAD.

Steps:

• Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.