Cream Cheese Olive Tapenade Spread
Cream Cheese Olive Tapenade Spread
Need a super simple party food that can be made in a snap and will make your guest begging for more? Try our Cream Cheese Olive Tapenade Spread. It is fantastic! With three simple ingredients, you will be amazed at the savory salty flavors of the olives and how they compliment the cool cream cheese. This is the perfect appetizer for summer BBQ’s, gatherings, and celebrations.
The Cream Cheese Olive Tapenade Spread pairs with crisp rosemary crackers
, vegetable crudites. I used bell pepper strips in red, yellow, and orange and it truly complimented the colors in the tapenade.
For best results, keep cream cheese chilled, put the recipe together 15 minutes before serving to keep the shape of the cream cheese block. Use your favorite olive tapenade. I chose a chunky mix but gave it a sparse chop so it was spread easily on the cracker.
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Cream Cheese Olive Tapenade Spread
Let’s Get Cooking! This recipe is so easy and so good. I encourage you to print it out and add it to your meal planner or create a new printable planner with just ideas for appetizers and desserts when company comes!
Cream Cheese Olive Tapenade Spread
Cream Cheese Olive Tapenade Spread recipe, a perfect party appetizer.
- Total Time20 minutes
- Yield18 1x
- DietVegetarianDiet
Ingredients
- 8oz-package cream cheese
- 1/2 cup Olive Tapenade (I used chunky)
- 2 tablespoons finely chopped red bell pepper - this brings out the beautiful red colors in the olive mixture and adds fresh crunch
- 8oz - package cream cheese
- 1/2 cup Olive Tapenade (I used chunky)
Instructions
- Place block of cream cheese on serving plate that you love. I use a wood cutting board, works great!
- Spoon Olive Tapenade on top of the block of cream cheese.
- Sprinkle chopped red bell pepper for added color.
- Serve with sturdy artisan crackers and fresh vegetable crudites.
Notes
Keep cream cheese cold until ready to assemble. 15 minutes prior to serving is perfect!
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 91
- Sugar: 1
- Sodium: 152
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 1
- Cholesterol: 15
Guess I’ll have to share when I make it. This is my kind os snack!
It is so yummy!
I’m trying to make a mushroom filling for a friend who is dairy allergic. Can I mix olive tapenade with non-dairy cream cheese, and then press a little bread crumb mixture on top and bake? I do not cook and have no idea if this sounds good or lousy. But we both like mushrooms and tapenade. Is there a chance for this?
Thank you,
Janet Davis
PlanetofJanet945012@yahoo.com
I read you request to see if you could bake tapenade for a dip?
I am all about trying new things and giving it a go!
Here are my tips.
I would squeeze as much juice out of the tapenade as I could.
Then add flavor to your bread crumps. I am not sure what you are doing with the mushrooms, but I would sauté and squeeze out extra any liquid there as well. Save some tapenade or grab an extra small jar and top after baking. You are basically just toasting the bread crumb mixture. Before baking, add a 1.8 cups of so of melted butter and mix with the bread crumbs.
Baked and add the remains tapenade.
Use a dairy free version of cream cheese that is good for baking, Violife in UK, or try the new Philidelphia brand in the U.S.