Creamy Olive Dip with Spanish Olives

By carvalhohm

Ingredients

• 1 jar (6.75 oz.) GOYA® Manzanilla Olives Stuffed with Minced Pimientos, drained and finely chopped (about 3 cups)
• 2 pkgs. (8 oz. each) cream cheese, at room temperature
• 1/2 cup GOYA® Mayonnaise
• 1/2 small yellow onion, finely chopped (about 1/2 cup)
• 1 tsp. GOYA® Sazonador Total
• 2 tbsp. finely chopped chives, divided

Preparation

Step 1

In medium bowl, using whisk, beat together cream cheese and mayonnaise until smooth. Stir in olives, onions, Sazonador and 1 tbsp. chives. Transfer dip to refrigerator; chill until cold and firm, about 30 minutes. Sprinkle dip with remaining chives. Serve with crackers or vegetables.