Description
Yield: Approximately 2½–2¾ cups before optional garnish
Servings: About 10 appetizer portions of ¼ cup, with a little extra depending on final volume
Preparation: 15 minutes
Chill: At least 30 minutes, preferably 1–2 hours
Softening: Approximately 20–30 minutes if needed
Cooking: None
Ingredients
Scale
- 8 ounces block cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ cup crumbled blue cheese
- ½ cup well-drained, finely chopped green olives
- 1–2 tablespoons olive brine, to taste
- 1 tablespoon lemon juice
- 1 small garlic clove, finely minced
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1 teaspoon chopped dill
Optional garnish: 2 tablespoons each blue cheese and chopped olives, extra herbs, black pepper, lemon zest, and a small drizzle of olive oil.
Instructions
- Beat softened cream cheese until smooth. Mix in sour cream, mayonnaise, lemon juice, garlic, garlic powder, onion powder, and pepper.
- Fold in blue cheese, or briefly beat in part of it for a more integrated flavor.
- Stir in 1 tablespoon brine. Fold in olives and herbs.
- Taste before adding the remaining brine or any salt.
- Cover and refrigerate for at least 30 minutes, preferably 1–2 hours.
- Stir, adjust if needed, and transfer to a serving bowl. Add optional garnish and serve cool with crackers, bread, vegetables, or fruit.