Cream Cheese And Olive Everything - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese (room temperature)
20 -25 stuffed green olives (cut up)
2 tablespoons olive juice
2 tablespoons sour cream
1 tablespoon milk

Preparation

If my cream cheese is not at room temperature (as it usually is not), I put it in a bowl and microwave it just a little to soften it--don't cook it.
On a bread board, cut the olives up; if you want more or less, use what you like (I like a lot of olives).
Put in the olive juice and milk and mix well.
If you want it for a dip, add the sour cream--adding more if you want.
Keep refrigerated.