Creamy Olive Dip

When briny GOYA® Spanish Olives and silky media crema combine, the result is a flavor-packed dip perfect for dunking vegetables or spreading on crackers. And with just 10 minutes of prep and a few pantry staples, this recipe is perfect for anytime entertaining!

Serves: Makes 4 cups
Prep time: 10 min
Total time: 10 min., plus cooling time

1 jar (6.75 oz.) GOYA® Spanish Olives Stuffed with Minced Pimientos, drained and finely chopped (about 3 cups)

2 pkgs. (8 oz. each) cream cheese, at room temperature

1 can (7.6 oz.) media crema

1/2 small yellow onion, finely chopped (about 1/2 cup)

1 tsp. Sazonador Total

2 tbsp. finely chopped chives, divided

1.	In a medium bowl, using a whisk, beat together cream cheese and media crema until smooth. Stir in olives, onions, sazonador and 1 tbsp. chives. Transfer dip to refrigerator; chill until cold and firm, about 30 minutes. Sprinkle dip with remaining chives. Serve with crackers or vegetables.

Cooking tip from LA COCINA GOYA
To make easy work of chopping the olives, simply toss them into the bowl of a food processor and pulse 30 seconds, or until they’re finely chopped. Then, stir into the cream cheese mixture and relax!