8 ounce package cream cheese
small jar pimiento stuffed green olives
heaping tablespoon ranch dressing
Slice 4 green onions
Drain and chop olives, reserve juice.
Mix cream cheese with ranch dressing (or mayonnaise or greek yogurt)
and some of the olive juice to desired dipping consistency.
Stir in the olives and onions.
Serve as a dip for vegetables
or a spread for crakers.