In a food processor or blender, add the nut butter, miso and garlic. Add water, a tablespoon at a time, the olive oil, and process. The spread should have a smooth consistency similar to mayonnaise.

This also makes a wonderful creamy salad dressing with the addition of a bit more water, added a little at a time, to your preferred consistency.

Store in a covered container in the refrigerator for up to a week.