Cream Cheese And Olive Biscuits With Olive Parsley Spread Recipes

I LOVE OLIVES AND CREAM CHEESE SPREAD

I Love Olives and Cream Cheese Spread image

What's not to love? This is an easy make-ahead appetizer that takes 15 minutes to prepare and is so yummy it will be gone 15 minutes after you set it on the table. Pitted black olives and pimiento-stuffed Spanish/Manzanilla olives make it look as colorful as it is delicious. Serve it with crackers or crispinis. I also use it as a sandwich spread...it really spruces up a plain old cold-cut or deli sandwich.

Provided by CookETC

Categories Spreads

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces cream cheese, softened (I use neufchatel cream cheese as it's lighter and easier to spread)
1/4 cup pitted black olives, finely chopped
1/4 cup pimiento-stuffed Spanish olives, finely chopped
3 tablespoons olive oil
1/4 teaspoon garlic powder
1 dash seasoning salt (optional)

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.

Nutrition Facts : Calories 153.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 31.2, Sodium 187.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 1.8

CREAM CHEESE-AND-OLIVE BISCUITS WITH OLIVE-PARSLEY SPREAD

Cream Cheese-And-Olive Biscuits With Olive-Parsley Spread image

Make and share this Cream Cheese-And-Olive Biscuits With Olive-Parsley Spread recipe from Food.com.

Provided by southern chef in lo

Categories Savory

Time 30m

Yield 30 appitizers

Number Of Ingredients 12

Ingredients

2 1/4 cups baking mix
1 (3 ounce) package cream cheese, softened
1/3 cup buttermilk
1/2 cup green olives, chopped
1 (6 ounce) jar pitted kalamata olives
1 tablespoon capers, drained
1 garlic clove, pressed
1 tablespoon chopped fresh parsley
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon black pepper
1 (3 ounce) log goat cheese or 1 (3 ounce) cream cheese, softened

Steps:

Pulse first 4 ingredients in a food processor 3 to 4 times or until combined.
Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter. Place on ungreased baking sheets.
Bake biscuits at 425° for 10 minutes or until golden.
Pulse kalamata olives and next 6 ingredients in a food processor until combined.
Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.
Note: To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks. Remove from freezer; place on baking sheets, and let stand 30 minutes. Bake at 325° for 7 to 10 minutes. Prepare olive-parsley mixture as directed. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving.

Nutrition Facts : Calories 77.9, Fat 5.1, SaturatedFat 1.8, Cholesterol 5.7, Sodium 234, Carbohydrate 6.5, Fiber 0.5, Sugar 1.3, Protein 1.7

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