Olive And Garlic Soft Cheese Spread With Whole Grain Baguette Recipes

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CAPONE'S GARLIC ARTICHOKE CHEESE SPREAD



Capone's Garlic Artichoke Cheese Spread image

Provided by Food Network

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup mayonnaise
1 cup sour cream
1 cup plain yogurt
1 cup chopped artichoke hearts
1 cup Parmesan
1 tablespoon ground white pepper
1 tablespoon onion powder
1/4 cup freshly chopped garlic

Steps:

  • Mix it all together and eat up!

OLIVE SPREAD



Olive Spread image

Provided by Food Network

Categories     main-dish

Time 10m

Number Of Ingredients 6

3 whole green onions, chopped
1 (8 ounce) can ripe olives, drained well
3 cloves garlic, minced
Juice of 1 lemon
2 ounces plus more ricotta cheese (optional)
Salt and freshly ground black pepper if needed

Steps:

  • Place all of the ingredients in a food processor or blender and puree. If the mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.

RACHAEL RAY'S OLIVE AND GARLIC CHEESE SPREAD



Rachael Ray's Olive and Garlic Cheese Spread image

Make and share this Rachael Ray's Olive and Garlic Cheese Spread recipe from Food.com.

Provided by nmlaurent

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup large olive, with pimiento
1 garlic clove
1 (8 ounce) package cream cheese, softened
1 cup ricotta cheese
1/2 cup chopped hazelnuts, toasted
1 sliced whole-grain baguette
parmesan pita bread round, store-bought
1 celery heart, cut into sticks

Steps:

  • Preheat oven 425 degrees F.
  • Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery.

Nutrition Facts : Calories 508.5, Fat 30, SaturatedFat 13, Cholesterol 62.5, Sodium 807.5, Carbohydrate 45.1, Fiber 4.2, Sugar 1, Protein 16.1

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