 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 50 |
|
You can even use the spread on sandwiches. Ingredients:
1 tablespoon dried basil |
1 tablespoon dried parsley flakes |
1 tablespoon dried minced chives |
1 tablespoon dill weed |
1 tablespoon dried onion flakes |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1 (8 ounce) package cream cheese, softened |
1 -2 tablespoon milk |
1 (2 1/4 ounce) can sliced ripe olives, drained |
pita chips or cracker |
Directions:
1. In a small bowl, combine the first eight ingredients. Transfer to a small spice jar. Store in a cool dry place for up to 6 months. Yield: 5 batches (5 tablespoons total).
2. To prepare spread: In a small bowl, beat cream cheese and 1 tablespoon seasoning mix until blended. Beat in enough milk until spread reaches desired consistency. Stir in olives. Cover and refrigerate for 1 hour. Serve with pita chips or crackers. Yield: 1-1/4 cups per batch.
|
|