Greek Cheese Spread

• 6 Tablespoons Chopped Kalamata Olives, Divided
• 8 ounces, weight Cream Cheese
• 6 ounces, weight Crumbled Feta (Sun-dried Tomato Is The Best)
• 1/2 teaspoons Greek Seasoning Or Oregano, Garlic Powder And Pepper

1. Line a small bowl with plastic wrap.
2. I use a bowl from my everyday dishes.
3. Spread a thin layer of chopped olives (about half the amount) in the bottom of the bowl.
4. You can get fancy here and add toasted pine nuts or almond slivers, too.
5. In a separate bowl, combine the remaining olives, cream cheese and feta and spices until combined.
6. Spoon into the Saran-wrap-lined bowl carefully over the olives.
7. Wrap it up tightly and place in the fridge for a few hours or overnight!
8. When ready to serve, invert onto a platter and peel off the plastic wrap.
9. Note: our local high end grocery store has several cheese tortes in their deli, but I cant pay $5.99 for a 6 oz.
10. torte!

olives, weight cream cheese, tomato is, oregano

Taken from tastykitchen.com/recipes/appetizers-and-snacks/greek-cheese-spread/ (may not work)