Greek Olive Cream Cheese Spread

Why this recipe?  Not only is my Greek Olive Cream Cheese Spread wonderful on a low-fat cracker,  it can be a perfect substitute for recipes that require a little mayonnaise.  It has half the fat and calories of real mayonnaise and twice the flavor!

The Flip:  This recipe is basically a Greek Olive Tapenade without Olive Oil.  Tapenade is a French word that means: seasoned spread made from black olives and capers.  Capers are tiny pickled berries used to enhance recipes—if you enjoy olives you'll probably like capers, too!

I added a small amount of sun-dried tomatoes for additional flavor.  For an extra thick spread, I decided to use regular cream cheese.  I was pleasantly surprised with the nutritional information—it proved to be low in calories, fat and WW points!  

After stirring the herbs and flavorful ingredients into my cream cheese, I folded in rough chopped Greek olives.  This recipe is rich—all it takes is a dab to satisfy your pallet!

My thoughts:  This recipe is quick to prepare and can easily be doubled for a larger batch.   Use it to stuff mushroom caps and celery, to top chicken breasts and fish, to spread on crackers, toasted french bread baguettes, sandwiches, etc..  I hope you enjoy my Greek Olive Cream Cheese Spread—I'm sure you will find a lot of uses for it—let me know of any ideas you come up with via comment or email!

Servings: 10  Size: 1 Tbsp  Calories: 50  Fat: 5g  Carbs: 1g  Fiber: 0g  Protein: 1g  Sugar: 0g
Sodium 120mg    Old points:  1    WW points +:  1


  • 10 pittless Kalamata Olives, rough chopped. Set aside
  • 4 oz Cream Cheese, softened
  • 1/2 Tbsp Capers, rinsed and chopped (located with olives in grocery store)
  • 1 Tbsp Sun-dried Tomato, minced
  • 1/2 tsp Lemon Juice
  • 1 tsp Garlic, minced
  • 1/8 tsp Thyme
  • 1/4 tsp Anchovy Paste (optional, but highly recommended! I'm not an anchovy lover.  However, the paste is such a small amount—it adds to the flavor profile!)
  1. In small mixing bowl, soften cream cheese.  
  2. Add capers, sun-dried tomatoes, lemon juice, garlic, thyme and anchovy paste. Stir.
  3. Fold in chopped Kalamata olives.  Refrigerate.  



What do you think?