If you have leftover salty olives after making this cheesy dip, you can use it for tapenade. Simply blend the olives with some garlic and lemon. Throw in anchovies, parsley and sun-dried tomatoes if you have them, and you'll get a classic French spread which would actually go very well with this olive & cream cheese one! (The acidity of the tapenade helps to cut through the fat of the olive.)