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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® Manzanilla Olives into a silky blend of cream cheese and mayonnaise. Great for anytime entertaining!
1 jar (6.75 oz.)
GOYA® Manzanilla Olives Stuffed with Minced Pimientos, drained and finely chopped (about 3 cups)
2 pkgs. (8 oz. each)
cream cheese, at room temperature
small onion, finely chopped (about ½ cup)
finely chopped chives, divided
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.
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!
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