Hojiblanca olive and cheese dip
Ingredients:
⅓ cup (80 ml) 35% cream
1 cup (250 ml) Manchego cheese, grated
1 cup (250 ml) pitted Hojiblanca olives, sliced into rings
1 package 227 g (8 oz) cream cheese
1 clove garlic, chopped
½ lemon, zest
2 tbsp (30 ml) fresh parsley
Hojiblanca olives sliced into rings, to garnish
Vegetables, chips, pita, baguette or crackers, to serve
Preparation:
1
Heat the cream in a microwave for 30 seconds. In a food processor, mix the Manchego cheese, cream and cream cheese. Mix all the other ingredients and garnish to your taste with the Hojiblanca olives. Serve with vegetables, chips, bread or crackers.
CategoryBlack Hojiblanca olives
Ingredients
⅓ cup (80 ml) 35% cream
1 cup (250 ml) Manchego cheese, grated
1 cup (250 ml) pitted Hojiblanca olives, sliced into rings
1 package 227 g (8 oz) cream cheese
1 clove garlic, chopped
½ lemon, zest
2 tbsp (30 ml) fresh parsley
Hojiblanca olives sliced into rings, to garnish
Vegetables, chips, pita, baguette or crackers, to serve
Directions
1
Heat the cream in a microwave for 30 seconds. In a food processor, mix the Manchego cheese, cream and cream cheese. Mix all the other ingredients and garnish to your taste with the Hojiblanca olives. Serve with vegetables, chips, bread or crackers.