• 1 jar, 12 oz Iberia Anchovy Stuffed Olives
• Iberia Organic Extra Virgin Olive Oil for drizzling
• ½ tsp Iberia Garlic Powder
• 1 tsp Iberia Onion Powder
• Iberia Cuban Crackers for serving
• 8 oz cream cheese
• 2½ tbsp olive brine
• 1½ tbsp vodka
• ½ tsp black pepper
• Zest of 1 lemon
• Optional: pinch of sea salt

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1. In a food processor, combine cream cheese, olive brine, vodka, black pepper, Iberia Garlic Powder, Iberia Onion Powder, lemon zest, and a pinch of salt if desired.

2. Blend until smooth and creamy.

3. Pipe or spoon the dip onto a serving plate.

4. Arrange Iberia Anchovy Stuffed Olives on top.

5. Drizzle with Iberia Organic Extra Virgin Olive Oil and finish with a sprinkle of black pepper.

6. Serve with Iberia Cuban Crackers.