Yields about one cup of spread.
1/8 cup black olives, finely chopped
1/8 cup pimento stuffed olives, finely chopped
1/4 cup artichoke hearts, finely chopped (packed in water, not marinated)
1/4 cup red onion, finely chopped
1/8 cup Feta cheese, finely crumbled
3 tbsps low-fat cream cheese
1/2 tsp olive oil
1/2 tsp garlic powder, (or 1 tsp minced fresh garlic)
- Combine black olives, green pimento stuffed olives, artichoke hearts,
onion, and feta cheese in a bowl and toss until well mixed.
- Stir in olive oil.
- Blend in cream cheese one tablespoon at a time, until desired consistency
- Stir in garlic to taste.
- Refrigerate for at least one hour.
- Serve with baked pita chips, crackers, or sliced bread.