Olive Nut Cream Cheese Spread



Prep Time: 10 minutes
Cook Time: 10 minutes (optional pinwheels)
Total Time: 10–20 minutes
Servings: 10–12
Category: Appetizer

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Notes After Making

1/2 recipe made 8 small tortilla pinwheels 

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Ingredients

Olive Nut Spread

  • 2 (8-ounce / 454 g total) packages cream cheese, softened
  • 4 ounces (113 g) pimento-stuffed green olives, drained
  • 2 ounces (57 g) walnuts, optional

Optional Baked Pinwheels

  • 6–8 large flour tortillas 
  • 2 cups (225 g) shredded cheddar or Mexican-blend cheese
  • Sour cream, for serving
  • Salsa, for serving

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Instructions

Olive Nut Spread

  1. Place the cream cheese, olives, and walnuts (if using) in a food processor.
  2. Pulse 4–5 times, just until combined. Leave a little texture rather than processing completely smooth.
  3. Serve immediately or refrigerate until chilled.
  4. Enjoy as a sandwich spread, tortilla wrap filling, or dip with crackers, pretzels, potato chips, or fresh vegetables.

Optional Baked Pinwheels

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Spread the olive cream cheese mixture evenly over each tortilla, reaching all the way to the edges.
  3. Sprinkle the shredded cheese evenly over the cream cheese mixture.
  4. Roll each tortilla tightly into a log.
  5. Slice each roll on the bias into ½-inch-thick rounds.
  6. Arrange the pinwheels cut-side up on the prepared baking sheet.
  7. Bake for 8 minutes.
  8. Switch the oven to High Broil and broil for about 2 minutes, or until the tops are lightly golden.
  9. Serve warm with sour cream and salsa.

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Jessica’s Notes

Best served with:

  • Crackers
  • Pretzels
  • Celery and carrot sticks
  • Toasted baguette slices

Wine Pairing:

  • Sauvignon Blanc – Bright acidity balances the richness of the cream cheese and complements the briny olives.
  • Pinot Grigio – Crisp and refreshing with citrus notes that pair well with the savory flavors.
  • Dry Rosé – Fresh berry notes provide a pleasant contrast to the creamy spread.
  • Sparkling Wine – The bubbles cut through the richness and make this an excellent party appetizer.

Prep Ahead:

  • Prepare the spread up to 3 days in advance.
  • Pinwheels can be assembled, wrapped tightly, and refrigerated for up to 24 hours before baking.

Storage:

  • Refrigerate in an airtight container for up to 5 days.

Freezer-Friendly:

  • Unbaked assembled pinwheels may be frozen for up to 2 months. Bake directly from frozen, adding 3–5 minutes to the baking time.

Variations:

  • Add 1–2 teaspoons Worcestershire sauce for extra savory flavor.
  • Mix in chopped green onions or fresh chives.
  • Add a pinch of garlic powder or cayenne pepper for extra flavor.
  • Replace the cheddar with Monterey Jack, Pepper Jack, or Swiss cheese for the baked pinwheels.

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