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Olive spread


8 ounces fromage blanc or cream cheese, at room temperature

1 cup pitted large green olives or pimiento-stuffed olives, coarsely chopped

1. In a food processor, work the fromage blanc or cream cheese until smooth. Add the olives and pulse once or twice, just until they are evenly distributed.

2. Pack the mixture into a 1 1/2 cup bowl and smooth the top. Cover with plastic wrap and refrigerate overnight. Serve with lavash crackers and radishes or cherry tomatoes.

Note: Refrigerate for up to 3 days.

Sheryl Julien and Julie Riven

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