This Cream Cheese and olive spread is one of those Refrigerator staples that earns its spot every single time. Briny, creamy, and just a little addictive — it comes together in ten minutes and gets better the longer it sits. Keep a jar on hand and you’re always ready for crackers, a cheese board, or a bagel situation.
Why You’ll Love It
Ready in 10 minutes — mix, jar, refrigerate, done
Tastes better the next day — make it ahead and let the flavors settle in overnight
That brine is everything — it’s the secret to the salty, savory depth that keeps you reaching for another cracker
Incredibly versatile — crackers, bread, bagels, veggie sticks, sandwich filling — it works on all of it
Simple, pantry-friendly ingredients — nothing obscure, nothing that requires a special trip
About the Ingredients
The olives. Okay. I use green olives — the plain kind, pitted, nothing stuffed inside. Some people use the ones with pimentos and honestly it’s fine, the color’s just a little different and there’s a faint sweetness that I personally don’t love in this. But I’ve made it with black olives when that’s what I had and it works, it’s just milder. Less attitude. If you like a spread with a little attitude, stick to green.
The brine matters more than you’d think. I used to leave it out — I went through a phase where I was measuring everything very precisely and the recipe said “optional” so I skipped it. That was wrong of me. Put the brine in. It’s what gives the whole thing that background Saltiness that keeps you coming back for another cracker before you’ve even finished the first one.
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