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Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese

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By Betty Crocker Kitchens
Updated Feb 11, 2010
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Cream cheese complements salty olives and robust sun-dried tomatoes in a savory spread. Make it in 10 minutes!

Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese

  • Prep Time 10 min
  • Total 10 min
  • Servings 10
  • Ingredients 10
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Ingredients

  • 20 pitted kalamata olives, finely chopped (1/3 cup)
  • 2 tablespoons finely chopped, drained sun-dried tomatoes in oil
  • 1 tablespoon oil from sun-dried tomatoes
  • 2 tablespoons chopped fresh basil leaves
  • 1 teaspoon cider vinegar
  • 1/8 teaspoon crushed red pepper flakes
  • 1 medium clove garlic, finely chopped
  • 1 package (8 oz) cream cheese, softened
  • Additional fresh basil leaves, if desired
  • 40 assorted crackers

Instructions

  • Step 
    1
    In small bowl, stir together all ingredients except cream cheese, additional basil leaves and crackers.
  • Step 
    2
    To serve, place softened cream cheese on serving platter. Using small metal spatula, spread cream cheese into 8-inch round. Spoon olive mixture over cheese. Serve with crackers.

Nutrition

160 Calories
13g Total Fat
3g Protein
9g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
210mg
9%
Potassium
65mg
2%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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