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July 24, 2015


• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1⁄4 cup pitted black olives, chopped
• 1⁄4 cup pimiento-stuffed Spanish olives, chopped
• ¼ cup capers
• 3 tablespoons olive oil
• 1 tablespoon of grated horseradish (freshly made)
• ¼ sea salt
• 1 dash MSS (optional)

1. Mix all of the ingredients into one large bowl. Place in the fridge to chill for several hours before serving (a day ahead works best). This will keep for several days in the fridge.

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