Oh, cream cheese things! Well, “cream cheese, green onion, & olive tortillas” might technically be a better name… but…
Over the years I’ve tried to come up with a more alluring title and “cream cheese things” is the only thing that stuck. And I like it. So there.
These puppies will take you by surprise. They’re mildly flavored, unassuming. Not the prettiest appetizer at the party. But, you’ll try one. Then another. Then maybe just another couple more. And you’ll find yourself making excuses to pass by the snack table. Again. And again. And. Again. Hours will pass and you’ll find yourself in front of an empty platter – bloaty and full of cream cheesy goodness.
I have a childhood crush’s mom to thank for this recipe. She gave it to my mother back when I was in elementary school and my mom eventually gave it to me. Thank goodness.
If you’re looking for something simple to assemble, very tasty, and crowd pleasing, you’re in the right place.
- 16 large (burrito-size) flour tortillas (one or two packages, check the count on the label)
- Four 8 oz. boxes of cream cheese, softened
- Two bunches of green onions, chopped
- Two cans of diced black olives
- In a medium-sized bowl, combine two boxes of softened cream cheese with the chopped green onions. Mix well. In a separate medium-sized bowl, combine the other two boxes of cream cheese with the two cans of diced black olives. Also mix well.
- Split the tortillas into two sets of 8. Set aside one tortilla from each set to use as a top.
- Place a single tortilla on a clean work surface. Using a silicon spatula (or a favorite spreading tool of your choice), spread a *very* thin layer of the green onion and cream cheese evenly across the entire surface of the tortilla.
- Place a fresh tortilla on top of the green onion and cream cheese layer, then press it down firmly so that it adheres to the layer below.
- Spread a *very* thin layer of the black olive and cream cheese across the entire surface of the newest tortilla.
- Place a fresh tortilla on top of the black olive and cream cheese layer, then press it down firmly so that it adheres to the layer below.
- Continue alternating green onion and black olive spreads between layers until you run out of tortillas from your set.
- Use the tortilla you set aside for the topper and place on top of your magnificent creation.
- Repeat with the second set of 8 tortillas.
- Using a knife, carefully cut off the round edges of the newly created cream cheese things. Eat the rounded edges - you've worked hard and deserve a treat! Oooor you can cut them into awkwardly shaped pieces to feed your guests. Whatever.
- Cut the remaining cream cheese thing into 1½ inch squares.
P.S. As I was editing images for this post, Brie peered over my shoulder and not once, but twice ran to the kitchen to attack the leftovers. 🙂
P.P.S. SBD = Silent, but deadly. Because this humble little recipe will go from “oh, that’s a nice, mellow flavor” to sell-your-kidney-addiction before you know it.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.