A tangy olive spread for baguette slices or crackers.
8 ounces cream cheese
7 ounce jar manzanilla olives (with pimentos), drained, juice reserved
1 small can chopped black olives
1 clove garlic, peeled
Blend cream cheese and manzanilla olives in food processor till all olives are chopped. Add reserved liquid til spreadable. Add chopped black olives and garlic and process to blend all together. Chill 1 hour to blend flavors. Serve on toast points, celery, endive leaves, and/or baguette slices.