Creamy Olive Tapenade

This is such a easy appetizer to make with a lot of flavor! I developed this recipe for my husband, as he has been addicted to olives lately which has taken over my refrigerator space. I needed to bring a appetizer to my parent’s Christmas party and I thought I would use up some of the half empty olive jars in my refrigerator. I served this dip on a toasted baguette, with dried figs and apricots on the side but to save time you could always serve this with assorted crackers.

• 2 packages of cream cheese softened
• 1/4 cup of sour cream
• 1/4 cup of heavy whipping cream
• 2 tablespoons of dried onions
• 2 tablespoons of dried chives
• 2 tablespoons of fresh chopped parsley
• 3/4 cups of sliced black olives
• 1 cup sliced green olives
• 1 1/2 tablespoon of olive juice from green olive jar
• 1 cup slivered almonds
• 1/2 teaspoon of ground pepper
• 1 baguette
• 1/4 cup of melted butter

In a mixing bowl cream together cream cheese, sour cream, heavy whipping cream, and olive juice with a mixer. Fold in onions, chives, olives, almonds, parsley, and pepper. Put dip in a pretty serving bowl and refrigerate for at least an hour. Let dip stand 15 minutes before serving to ensure optimal “spread ability” I sliced the baguette into thin slices and brushed butter on both sides and toasted in a 375 degree oven for 8 minuets or until toasted on both sides (you will have to flip bread half way through cooking) I only had a half of a baguette from dinner the night before and I was able to get 16 slices out of it so a whole baguette will yield lots of toasted chips. I placed dip, toast, and dried figs and apricots on a platter for added color. Everyone loved it!!