Saturday, September 1, 2007

Stuffed Olive Whipped Cream Cheese

Recipe from Megan Ramey’s MoCo Makes Willy Street Go-go
By Vesna Vuynovich Kovach
Brava magazine, September 2007
Column: Around the Table

This easy spread combines the smooth lusciousness of cream cheese with the savor of a stuffed olive. “When it comes to my passion of cooking, I love combining unlikely ingredients,” says Megan.” The idea of an olive cream cheese came from a friend who used to work at a café in Door County. Whipped cream cheese is so much better than regular because it’s easier to spread and feels good in your mouth.”

1 block cream cheese
1/2 cup skim milk
stuffed olives, as many as desired (Megan recommends Santa Barbara Olive Co.’s sundried tomato, blue cheese, or jalepeno stuffed varieties.)

Megan says: “Simply throw cream cheese, milk and as many sliced olives as you like into the bowl [of an electric mixer]. Mix until the mixture reaches your desired whippiness! Serve with bagels, veggies or crackers.”

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