Hojiblanca olive and cheese dip

 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

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.