1 stick margarine or butter, softened
2 T. green olive juice
1 jar green olives, cut up
2 small cans sliced black olives
Drain 1 jar green olives into a bowl. Reserve 2 tablespoons of the green olive juice to add to the olive dip. Place 8 ounce softened cream cheese and 1 stick of margarine or butter in a bowl. Add the 2 tablespoons reserved green olive juice. Mix until well combined. In a bowl, place the drained jar of green olives. Chop the green olives. Add 2 small cans of sliced black olives to the green olives and continue to chop. Continue chopping until the olives are fully chopped. Combine the olives with the cream cheese and mix until blended. Chill the olive spread before serving.