Olive-Garlic Dip with Hazelnuts

1 cupCalifornia Coast Naturals Homestyle Garlic Olives
1 8-ounce packageCream cheese, softened
1 cupRicotta cheese
½ cupChopped hazelnuts, toasted
Whole wheat baguette, sliced
Pita chips
Celery heart, cut into sticks


Preheat oven 425 degrees.

Place olives in food processor. Add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread.

Transfer to a serving bowl and top with hazelnuts.

Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery.

6 servings.

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