Olive-Rice Cheese Spread Recipe
Olive-Rice Cheese Spread Recipe photo by Taste of Home
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Olive-Rice Cheese Spread Recipe

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"My daughter, Amy, won a blue ribbon for this recipe at our town's Wild Rice Festival," writes Sandy tichy of Kelliher, Minnesota.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 16 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons prepared Italian salad dressing
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 cup cooked wild rice
  • 2 tablespoons diced carrot
  • 2 tablespoons minced chives
  • 1 tablespoon sliced ripe olives
  • 1 tablespoon sliced pimiento-stuffed olives
  • 1/4 to 1/2 cup slivered almonds, toasted

Nutritional Facts

2 tablespoons: 85 calories, 7g fat (4g saturated fat), 17mg cholesterol, 113mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein.


  1. In a small bowl, beat the cream cheese, Parmesan cheese, salad dressing, basil and pepper until smooth. Stir in the rice, carrot, chives and olives.
  2. Transfer to a serving bowl. Cover and refrigerate for at least 1 hour. Just before serving, top with almonds. Yield: 2 cups.
Originally published as Olive-Rice Cheese Spread in Taste of Home June/July 2005, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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