TBRG Holiday Recipe Exchange: Oyster and Black Olive Dip from Meg Benjamin

This is a sinfully rich smoked oyster and black olive dip. It came from Peg Bracken’s I Hate To Cook Book originally, but it’s been passed down a lot since then.

Peg Bracken’s Oyster Olive Dip  

Ingredients

1 8 oz pkg cream cheese, softened

2 tablespoons mayonnaise (or sour cream)

1 teaspoon lemon juice

1/4 teaspoon garlic salt

1 dash Tabasco sauce

1/2 cup chopped ripe olives

1 can (9 ounces) smoked oysters, drained and chopped

Preparation:

Combine cream cheese, mayonnaise, lemon juice, garlic, salt, and hot sauce in a small bowl. Mix until well blended. Fold in olives and smoked oysters.