• 1 jar (6.75 oz.) GOYA® Spanish Olives Stuffed with Minced Pimientos, drained and finely chopped (about 3 cups) • 2 pkgs. (8 oz. each) cream cheese, at room temperature • 1 can (7.6 oz.) table cream (media crema) • 1/2 small yellow onion, finely chopped (about 1/2 cup) • 1 tsp. Sazonador Total 2 tbsp. finely chopped chives, divided

In a medium bowl, using a whisk, beat together cream cheese and media crema until smooth. Stir in olives, onions, sazonador and 1 tbsp. chives. Transfer dip to refrigerator; chill until cold and firm, about 30 minutes. Sprinkle dip with remaining chives. Serve with crackers or vegetables.