Thursday, December 15, 2011

Olive-Rice Cheese Spread

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!
Courtesy of Taste of Home


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


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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