Bacon-Olive Spread

by Karin Calloway Creamy, tangy, salty, tart – these are adjectives that well describe this delicious Bacon-Olive Spread. Simply reading the ingredients will have any spread lover’s mouth watering. The spread’s base is a simple combination of reduced-fat cream cheese and mayonnaise. Its flavor is enlivened with chopped green onion, and bacon adds a smoky saltiness. Old fashioned pimiento-stuffed green olives give this dish a retro flare and a delicious tanginess. Best made a day or two ahead, the spread is delicious with wheat crackers. 2 8-ounce packages reduced-fat cream cheese, softened 1/2 cup regular or reduced-fat mayonnaise 1/2 cup freshly grated Parmesan cheese 3 green onions, finely chopped 1 3-ounce package real bacon bits 1 6-ounce jar pimiento-stuffed sliced green olives  Beat cream cheese, mayonnaise and Parmesan cheese together in a heavy-duty stand mixer or in a bowl with an electric hand mixer until creamy. Fold in remaining ingredients, form into desired shape or spread into a serving bowl. Cover and refrigerate until ready to serve.  Makes 12 appetizer servings.

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