Olive Cheese Spread.... We decided to have a down day and watch movies the day after our Thanksgiving with the family...My rheumatoid flare was NOT liking the weather....UGH! So when lunch time came around, I wanted something warm to eat without a lot of work!
Ornery gave this newly created recipe a two thumbs up, in-between bites! Needless to say, it is a keeper recipe!
1/2 Jar or 8 ounces of Olive Bruschetta mix, drained
1 can of sliced black olives, drained
4 ounces of whipped cream cheese
1 cup of cheddar cheese, shredded
1 tablespoon of chopped dehydrated olives
1/2 tablespoon of dehydrated chives
1 loaf of sourdough bread or slices of sourdough
Mix together all ingredients except the bread. Blend well.
Slice a loaf of sourdough in half lengthwise, spread the olive cheese blend on both pieces of bread, on a cooking sheet.
Cook for 15 minutes at 350 degrees.
Broil for 2-3 minutes on high to brown...watch carefully, remove when needed.
Slice and serve immediately as appetizers.
Notes: You may also serve the olive cheese spread, in a small cast iron pan and serve with pieces of sourdough! Or toast in the oven on slices of sourdough. Any way you choose to serve it...It will be a hit!