There are just certain foods that bring back pleasant memories. And this is one of those special foods.

Somewhere along the line years and years ago, I was introduced to this mixture of softened cream cheese and olives used as a filling for sandwiches. Where and when that was is (I’m sure) firmly nestled in the archive’s region of my brain and therefore only able to be accessed at certain times. And my brain’s archive visitor hours appear to be getting shorter and further apart as I continue to pile on the years. So, unfortunately, today does not seem to be one of the times when my brain archive access is available! (Much to my displeasure!)

Anyway, suffice it to say I have been making this spread for decades. And why I am only getting around to sharing this treasure with you now is anyone’s guess. Although, hosting a 1950’s themed birthday party for our dear friend Mark was the impetus for digging up recipes from that era. And cream cheese balls seemed to have been all the rage at the time. And frankly, they still should be all the rage, because they are fabulous. At least this one is!

Now, I hope you understand that I didn’t actually attend cocktail parties in the 50’s. Even I’m not THAT old! (Mark didn’t attend in the 50’s either. He just happened to be born in the 50’s.) But I did start making several of the appetizers that were popular in the 50’s when I was hosting cocktail parties in the 60’s and 70’s. So, it was fairly easy to come up with a menu for the party. So, my next post will be entitled – 1950’s COCKTAIL PARTY RECIPES. (In case you too get a wild hair to throw a 1950’s theme party. This could save you a bunch of time.) But, back to this recipe.

Not only is this spread delicious; it is also very easy to prepare. Simple, everyday ingredients, and a creamy texture that is irresistible.

Well, that’s it for today. It’s sunny and bright outside and Mt. Baker and several other of the peaks along the Cascade Crest are showing off their new snow. It’s just a glorious day to be alive.

Peace and love to all.

And sorry about no picture of the spread. I have a picture on my camera, but for some reason I can’t transfer it to my computer. User error, I’m sure. But if and when I can make the transfer work, I will edit this post to include the work of art. (Don’t hold your breath!)

1 (8-oz.) pkg. cream cheese, room temp.

1 T. sour cream

½ tsp. Worcestershire sauce

1/8 tsp. granulated garlic

scant 1/8 tsp. granulated onion

freshly ground black pepper (not too much)

1 (4.25 oz.) can chopped black olives

¼ c. minced pimento stuffed green olives, plus a few slices for garnish

Using a fork, combine the cream cheese and sour cream in a mixing bowl until no lumps remain. Then stir in the W sauce, granulated garlic, granulated onion, black pepper, chopped black olives, and minced green olives. Form mixture into a mound on a pretty plate. Decorate with a few slices of stuffed green olives. Cover loosely, and refrigerate for at least 3 hours, or until firm, but better overnight.

Bring to room temperature before serving with crackers or stuffing into celery. Or spread liberally on toasted bagels. Now that’s a tasty treat!