Here is the recipe for the dip. It is perfect if you let it sit over night and the flavors blend together.
1 cup green olives (with pimentos)
1/2 cup mayo
8 oz cream cheese
1 to 3 tsp olive juice
1/2 cup chopped nuts (optional and I don't use)
Mix all in food processor 12 to 24 hours before serving. Store in refrigerator.
Serve with wheat thins.
As a side note, I use all reduced fat ingredients and it still comes out yummy!
These are horrible pictures from my phone, but it is great I promise!
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