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
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
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.