Creamy Olive Dip with Spanish Olives

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<h2 class="subheader">A Festive Olive Dip Recipe!</h2> <p>Whatever the season, no fiesta is complete without our flavor-packed olive dip. With a few pantry staples and 10 minutes of prep, this recipe is perfect for dunking vegetables or spreading on crackers. Just fold chopped, GOYA® <a title="Manzanilla Olives" href="https://goya.com/en/products/olives-and-capers/whole-olives#manzanilla-spanish-olives" data-id="7886">Manzanilla Olives</a> into a silky blend of cream cheese and mayonnaise. Great for anytime entertaining!</p>

Total Time

10m

Prep Time:10m

Yields:4 Servings

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Ingredients

1 jar
(6.75 oz.)

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento, drained and finely chopped (about 3 cups)

2 pkgs.
(8 oz. each)

<p>cream cheese, at room temperature </p>

½

<p>small onion, finely chopped (about <span>½ cup</span>)</p>

2 tbsp.

<p>finely chopped chives, divided </p>

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Directions

Kitchen View

Step 1

<p>In medium bowl, using whisk, beat together cream cheese and mayonnaise 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.</p>
Tip Icon

Chop Olives in Seconds!

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!

Tip Icon

Chop Olives in Seconds!

<p>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!</p>

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