add shallot and garlic to a food processor and pulse until finely minced

then add cream cheese, olive brine, lemon juice, olive oil and salt to the food processor and continue to pulse until smooth. remove and add to a zip lock bag, refrigerate for 2-3 hours.

When you’re ready to serve, pipe the dip onto a serving dish, top with olives, then add chives, fresh ground black pepper & lemon infused olive oil

serve with potato chips, crackers and crudite