My mother was German so having cream cheese and olives daily for lunch was all part of growing up. However in recent years, I have been unsuccessful finding this spread and in the few times I ever did – it simply didn’t measure up…
So since cream cheese and olives is a now a forgotten spread – I will share with you these 10 simple rules from my childhood that made it SO darn good! 🙂
Always admit how much you LOVE cream cheese and olives no matter how many people around you say they hate it…
Do NOT over olive your cream cheese. This will instantly ruin the fantastic mixture we have come to love. The ratio is about 5-6 large olives per 4oz. of cream cheese. You must chop your olives finely and mix into the cream cheese creating the spread. No shortcuts here…
Only use Philly cream cheese and DO NOT use low-fat or non-fat. This will directly affect the texture and flavor and we don’t want that. 😉
Rule # 4
Use only good quality olives stuffed with pimento. You have to use pimento in your cream cheese and olives. It’s part of the flavor and color.
Do NOT add anything other than these 3 ingredients. This is not hard to master if you follow the rules I’ve provided.
Cream cheese and olives must be served on a TOASTED bagel (either plain bagel or everything bagel will do).
Spread on the cream cheese and olives immediately after toasting so it melts onto the bagel. The melting part is very important.
Serve the meal with either cheetos or doritos. The corn balances out the creamy texture. Cor is German right? 😉
If you are a newbie, don’t make gross faces while trying – throughly embrace the cream cheese and olive experience!
Offer any leftovers to your German ancestors – they will thank you for it. OR just store it in your fridge. 🙂
I hope you enjoy your Neufchâtel and olives!