1/2 cup kalamata olives (about 20-24)
2 tablespoons snipped fresh parsley
1 package (8 ounces) cream cheese, softened
2 tablespoons mayonnaise
1 small garlic clove, pressed
Toasted baguette slices or assorted crackers (optional)
Finely diced red bell pepper
Additional snipped fresh parsley
Directions:
1. Using Cherry & Olive Pitter, pit olives; chop using Food Chopper. Snip parsley using Kitchen Shears. In Classic Batter Bowl, whisk cream cheese, mayonnaise, parsley and garlic pressed with Garlic Press until smooth. Gently stir in olives.
2. Spread on toasted baguette slices, if desired. Garnish with finely diced red bell pepper and additional snipped parsley.
Yield: 1 1/2 cups spread (12 servings)
Nutrients per serving: (2 tablespoons spread): Calories 100, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 2 g, Protein 2 g, Sodium 180 mg, Fiber 0 g
