Serving this delicious spread at my holiday/birthday party! The rice adds great texture. Sometimes I add a dash of garlic powder and pitted, finely chopped Kalamata olives in place of the pimiento-stuffed green olives. I love Kalamata olives and use them frequently, but that's just my personal preference. I accompany this with crackers, pita chips, or tortilla chips. Enjoy!
Ingredients
1 package (8 ounces)
cream cheese, softened
1/4 cup grated Parmesan
cheese
2 tablespoons prepared
Italian salad dressing
1 teaspoon dried basil
1/4 teaspoon pepper
1 cup cooked wild rice
2 tablespoons diced
carrot
2 tablespoons minced
chives
1 tablespoon sliced
ripe olives
1 tablespoon sliced
pimiento-stuffed olives
Directions
In a small bowl, beat the
cream cheese, Parmesan cheese, salad dressing, basil and pepper until smooth.
Stir in the rice, carrot, chives and olives.
Transfer to a serving bowl.
Cover and refrigerate for at least 1 hour. Makes 2 cups.
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