Cream Cheese Spread With Olives And Sun Dried Tomatoes Recipes

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KALAMATA OLIVES AND SUN-DRIED TOMATOES ON CREAM CHEESE

Cream cheese complements salty olives and robust sun-dried tomatoes in a savory spread. Make it in 10 minutes!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 10m

Yield 10

Number Of Ingredients 10



Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese image

Steps:

  • In small bowl, stir together all ingredients except cream cheese, additional basil leaves and crackers.
  • To serve, place softened cream cheese on serving platter. Using small metal spatula, spread cream cheese into 8-inch round. Spoon olive mixture over cheese. Serve with crackers.

Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g

20 pitted kalamata olives, finely chopped (1/3 cup)
2 tablespoons finely chopped, drained sun-dried tomatoes in oil
1 tablespoon oil from sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
1 teaspoon cider vinegar
1/8 teaspoon crushed red pepper flakes
1 medium clove garlic, finely chopped
1 package (8 oz) cream cheese, softened
Additional fresh basil leaves, if desired
40 assorted crackers

TUSCAN CREAM CHEESE SPREAD

A delicious appetizer that can be served at a fancy cocktail party or at poker night. Serve with crackers or toasted French bread slices.

Provided by HOFFIUS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Yield 6

Number Of Ingredients 9



Tuscan Cream Cheese Spread image

Steps:

  • In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
  • Add green onions, tomatoes, parsley and chives; gently mix together.
  • Refrigerate for several hours or overnight to blend flavors; serve.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 20.8 g, Cholesterol 82.1 mg, Fat 27.4 g, Fiber 5.1 g, Protein 11.4 g, SaturatedFat 16.6 g, Sodium 1092.3 mg, Sugar 3.5 g

2 (8 ounce) packages cream cheese, softened
2 teaspoons chopped garlic
1 teaspoon salt
1 (14 ounce) can artichoke hearts, drained and chopped
⅓ cup chopped black olives
8 green onions, chopped
3 ounces sun-dried tomatoes, softened and chopped
¼ cup chopped parsley
1 tablespoon chopped fresh chives

TOMATO-BASIL CREAM CHEESE SPREAD

Provided by Marcela Valladolid

Categories     condiment

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5



Tomato-Basil Cream Cheese Spread image

Steps:

  • Put the cream cheese, sun-dried tomatoes and basil in a food processor. Process until smooth and the ingredients are evenly incorporated. Season to taste and pulse 3 times to mix evenly. Serve with toasted bagels. Can be made 1 day ahead.

8 ounces cream cheese, at room temperature
1/4 cup sun-dried tomatoes in olive oil
2 tablespoons chopped fresh Thai basil (you can use fresh sweet basil if you do not have Thai available)
Kosher salt and freshly ground black pepper
Toasted bagels, for serving

I LOVE OLIVES AND CREAM CHEESE SPREAD

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



I Love Olives and Cream Cheese Spread image

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

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)

CREAM CHEESE SPREAD WITH OLIVES AND SUN-DRIED TOMATOES

Categories     Condiment/Spread     Cheese     Dairy     Olive     Tomato     Appetizer     Cocktail Party     Super Bowl     Low Carb     Quick & Easy     Cream Cheese     Shower     Party     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5



Cream Cheese Spread with Olives and Sun-Dried Tomatoes image

Steps:

  • Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
  • Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

12 medium sun-dried tomatoes (not packed in oil)
1 8-ounce package cream cheese, room temperature
2 tablespoons sour cream
1/2 cup chopped pitted black olives (preferably Kalamata)
1/4 cup chopped red onion

SUN-DRIED TOMATO DIP

I love to serve this dip for tailgate parties or as an appetizer for any occasion. It's so quick and easy to pull together and just full of flavor! -Andrea Reynolds, Rocky River, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 9



Sun-Dried Tomato Dip image

Steps:

  • Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Serve with crackers and/or vegetables.

Nutrition Facts : Calories 238 calories, Fat 24g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 322mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup oil-packed sun-dried tomatoes, drained and patted dry
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 green onions, sliced
Assorted crackers and/or fresh vegetables

SUNDRIED TOMATO TAPENADE

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

Provided by Alexis May Tanner

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 8

Number Of Ingredients 9



Sundried Tomato Tapenade image

Steps:

  • Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
  • Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

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