Latin / Iberian · serves 4 · about 48 minutes
From the Iberia kitchen — appetizers and snacks, side dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 1 jar, 12 oz Iberia Anchovy Stuffed Olives
- to taste Iberia Organic Extra Virgin Olive Oil for drizzling
- to taste ½ tsp Iberia Garlic Powder
- to taste Iberia Cuban Crackers for serving
- 8 oz cream cheese
- to taste 2½ tbsp olive brine
- to taste 1½ tbsp vodka
- to taste ½ tsp black pepper
- to taste Zest of 1 lemon
- to taste Optional: pinch of sea salt
Method
- In a food processor, combine cream cheese, olive brine, vodka, black pepper, Iberia Garlic Powder, Iberia Onion Powder, lemon zest, and a pinch of salt if desired.
- Blend until smooth and creamy.
- Pipe or spoon the dip onto a serving plate.
- Arrange Iberia Anchovy Stuffed Olives on top.
- Drizzle with Iberia Organic Extra Virgin Olive Oil and finish with a sprinkle of black pepper.
- Serve with Iberia Cuban Crackers.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.