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For the Holiday Table

Cream cheese, olive, and caper spread

By Sheryl Julian
Globe Staff / November 24, 2010

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Serves 8

1 package (8 ounces) cream cheese, at room temperature
1 cup drained olives stuffed with pimientos, coarsely chopped
1/2 cup pitted black olives, coarsely chopped
2 tablespoons drained capers
1. In a bowl with a wooden spoon, work the cream cheese until softened. Add the olives with pimientos, black olives, and capers. Stir well until the olives and capers are well distributed in the mixture.

2. Pack the spread into a bowl and serve with crusty bread.