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