Sometimes I find myself left with half a container of something, because the recipe only called for a small amount of an ingredient. Not wanting to be wasteful and throw it out, I try to “repurpose” food. I bought some cream cheese for my Frog in a Pond mini cheesecakes, but didn’t use it all. I also had some camembert left over from my Picnic chicken, so put together a snack plate. I had some Kalamata olives in the fridge, so whizzed them together with the cream cheese to make a dip. It was quite tasty. I served it with gluten free rice crackers.
125g cream cheese
20 black (pitted of course) olives
Combine cream cheese and olives in a small food processor and whizz. You don’t have to drain the olives first, just give them a little shake as you take them out of the jar, the small amount of liquid clinging to them will help with the blending process. Spoon into a container for serving.