Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese

• Vegetarian

• Produce

  • 2 tbsp Basil, fresh leaves
  • 1 Basil, fresh leaves
  • 1 medium clove Garlic
  • 1 tbsp Oil from sun-dried tomatoes

• Condiments

  • 20 Kalamata olives, finely chopped (1/3 cup, pitted

• Baking & Spices

  • 1/8 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tsp Cider vinegar
  • 2 tbsp Sun-dried tomatoes in oil

• Snacks

  • 40 Crackers, Assorted

• Dairy

  • 1 package Cream cheese

Found on bettycrocker.com

Description

Ingredients

• 20 pitted kalamata olives, finely chopped (1/3 cup)
• 2 tablespoons finely chopped, drained sun-dried tomatoes in oil
• 1 tablespoon oil from sun-dried tomatoes
• 2 tablespoons chopped fresh basil leaves
• 1 teaspoon cider vinegar
• 1/8 teaspoon crushed red pepper flakes
• 1 medium clove garlic, finely chopped
• 1 package (8 oz) cream cheese, softened
• Additional fresh basil leaves, if desired
• 40 assorted crackers

Directions

• 1 In small bowl, stir together all ingredients except cream cheese, additional basil leaves and crackers.
• 2 To serve, place softened cream cheese on serving platter. Using small metal spatula, spread cream cheese into 8-inch round. Spoon olive mixture over cheese. Serve with crackers.

Nutrition