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Ripe Olive Cheese Ball
- Makes: 56 servings
- Yield: 2 balls (3-1/2 cups)
crumbled blue cheese (2 ounces)
4 1/4 -
sliced pitted ripe olives, drained
chopped green onion or snipped fresh chives
coarsely chopped almonds, toasted
Snipped fresh parsley (optional)
Assorted crackers and/or apple or pear slices
In a large bowl, place cream cheese, butter and blue cheese; let stand 30 minutes to reach room temperature. With an electric mixer, beat mixture on low speed until smooth. Stir in olives and green onion. Cover and chill for at least 4 hours or up to 24 hours.
Shape mixture into 2 balls; cover and chill until serving time. (Or, place in a freezer container and freeze up to 3 months. Let thaw in refrigerator overnight before serving.) To serve, roll in nuts. Let stand for 15 minutes. If you like, garnish with snipped parsley. Serve with assorted crackers or apple or pear slices. Makes 2 balls (3-1/2 cups, fifty-six 1-tablespoons servings).
(Ripe Olive Cheese Ball)
Servings Per Recipe 56, sodium (mg) 69, vit. A (IU) 194, calcium (mg) 20, iron (mg) 0, cal. (kcal) 55, pro. (g) 1, sat. fat (g) 3, chol. (mg) 14, Fat, total (g) 6, carb. (g) 1