Olive Rice Cheese Spread Recipes

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I LOVE OLIVES AND CREAM CHEESE SPREAD



I Love Olives and Cream Cheese Spread image

What's not to love? This is an easy make-ahead appetizer that takes 15 minutes to prepare and is so yummy it will be gone 15 minutes after you set it on the table. Pitted black olives and pimiento-stuffed Spanish/Manzanilla olives make it look as colorful as it is delicious. Serve it with crackers or crispinis. I also use it as a sandwich spread...it really spruces up a plain old cold-cut or deli sandwich.

Provided by CookETC

Categories     Spreads

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened (I use neufchatel cream cheese as it's lighter and easier to spread)
1/4 cup pitted black olives, finely chopped
1/4 cup pimiento-stuffed Spanish olives, finely chopped
3 tablespoons olive oil
1/4 teaspoon garlic powder
1 dash seasoning salt (optional)

Steps:

  • Mix well and chill for a minimum of 2 hours (overnight is best).
  • Serve with crackers or crispinis -- OR --
  • Use it as a spread on cold-cut or deli sandwiches.

Nutrition Facts : Calories 153.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 31.2, Sodium 187.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 1.8

OLIVE-RICE CHEESE SPREAD



Olive-Rice Cheese Spread image

"My daughter, Amy, won a blue ribbon for this recipe at our town's Wild Rice Festival," writes Sandy tichy of Kelliher, Minnesota.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
2 tablespoons prepared Italian salad dressing
1 teaspoon dried basil
1/4 teaspoon pepper
1 cup cooked wild rice
2 tablespoons diced carrot
2 tablespoons minced chives
1 tablespoon sliced ripe olives
1 tablespoon sliced pimiento-stuffed olives
1/4 to 1/2 cup slivered almonds, toasted

Steps:

  • In a small bowl, beat the cream cheese, Parmesan cheese, salad dressing, basil and pepper until smooth. Stir in the rice, carrot, chives and olives. , Transfer to a serving bowl. Cover and refrigerate for at least 1 hour. Just before serving, top with almonds.

Nutrition Facts : Calories 85 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 113mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

RICE WITH OLIVES AND GREEN CHILE PEPPERS



Rice With Olives And Green Chile Peppers image

This is a delicious vegetarian side dish with any type of entree. Watch it disappear. Great pot luck dish, as it can be served right from the oven or just warm.

Provided by AKLOKI

Categories     100+ Everyday Cooking Recipes     Vegetarian

Yield 4

Number Of Ingredients 8

1 cup white rice
2 cups water
1 (6 ounce) can sliced black olives
1 (4 ounce) can diced green chiles
1 (16 ounce) container sour cream
1 ½ cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
¼ teaspoon paprika

Steps:

  • Combine rice and water in a medium saucepan. Cover. Bring to a boil, and reduce heat to low. Simmer for 20 minutes, or until done.
  • Preheat oven to 325 degrees F (165 degrees C). Grease a deep, 2 quart baking dish.
  • In a small bowl, mix together olives, chile peppers, and sour cream. Set aside.
  • Spread 2/3's cooked rice in bottom of baking dish. Place sour cream mixture on top of rice, and cover with Monterey Jack cheese. Spread remaining rice on top of cheese.
  • Bake for 25 minutes. Remove from oven, and cover with shredded Cheddar cheese. Sprinkle paprika over the top. Continue baking until the cheese melts, about 5 minutes.

Nutrition Facts : Calories 739.1 calories, Carbohydrate 46.7 g, Cholesterol 117.4 mg, Fat 50.9 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 29.6 g, Sodium 1168.6 mg, Sugar 1.5 g

CREAMY SHRIMP & RICE



Creamy Shrimp & Rice image

Try a Creamy Shrimp & Rice dish that's perfect for weeknights and busy weekends. We love the lemony sauce of this delightful Creamy Shrimp & Rice.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 10

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup plus 2 Tbsp. milk, divided
1 tsp. garlic powder
2 tsp. olive oil
1/2 cup each chopped red peppers and onions
1 pkg. (6 oz.) sugar snap peas, halved
1 lb. frozen cooked cleaned (with tails left on) medium shrimp, thawed
1/4 tsp. black pepper
zest from 1 lemon
3 cups hot cooked long-grain white rice

Steps:

  • Mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended.
  • Heat oil in large skillet on medium-high heat. Add red peppers and onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in peas; cook 3 to 4 min. or until heated through, stirring frequently. Add shrimp, black pepper and remaining milk; cook and stir 3 min. or until heated through. Add cream cheese mixture and lemon zest; cook and stir 2 min.
  • Serve over rice.

Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

OLIVE CHEESE MELTS



Olive Cheese Melts image

A scrumptious olive and cheese mixture melted on English muffins.

Provided by Kim McLarty

Categories     Appetizers and Snacks     Vegetable     Olives

Time 15m

Yield 16

Number Of Ingredients 7

1 cup black olives, chopped
⅓ cup green onions, chopped
1 ½ cups shredded Cheddar cheese
½ teaspoon curry powder
½ cup mayonnaise
½ teaspoon salt
8 English muffins, split in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
  • Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
  • Bake at 400 degrees F (200 degrees C) for 10 minutes.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 13.7 g, Cholesterol 13.7 mg, Fat 10.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 376.6 mg, Sugar 1.2 g

OLIVE DIP (OLD FASHIONED STUFFED CELERY DIP)



Olive Dip (Old Fashioned Stuffed Celery Dip) image

Remember that filling that your Grandmother used to stuff celery with as an appetizer? Cream cheese, with things like olives, pickles and sometimes nuts? Well, I have taken that idea a few steps (decades!) further and turned it into a dip that is amazing with veggies or crackers. So full of flavor you won't be able to resist it!

Provided by Michaela Kenkel

Categories     Dips

Time 10m

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
1/3 cup mayonnaise
1 Tablespoon dill pickle relish (or finely chopped dill pickle)
8 large Spanish Olives (pimento stuffed) chopped
1 teaspoon olive juice
1/2 teaspoon freshly cracked black pepper
1 Tablespoon chives
1 green onion, sliced (the whole thing)
2 ribs of celery, finely diced

Steps:

  • With a mixer, cream the cream cheese until smooth.
  • Add in mayonnaise, mix.
  • Add in dill pickle relish, chopped olives and olive juice. Cream together.
  • Fold in green onion and celery. (reserve a little green onion and/or sliced olive for serving if desired.)
  • Mix in ground black pepper and chives.
  • Store in a bowl in the fridge until you are ready to serve.
  • Serve with celery, carrots, bell pepper, crackers and chips.

Nutrition Facts : Calories 109 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 115 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

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