- 8 oz cream cheese, room temp
- 1/3 c pimento-stuffed green olives, chopped
- 1 tsp. olive juice
- Place cream cheese in a mixing bowl. Add olive juice and green olives and mix well.
- Cover and let mixture sit in refrigerator for at least 3 hours.
- Serve on toasted bread as a sandwich, or as an appetizer on crackers or celery.
- Variation: Add two tablespoons of chopped fresh roasted Georgia pecans before refrigerating.