|6 ounces||Jumbo ripe olives; canned, pitted|
|3 ounces||Blue cheese|
|3 ounces||Cream cheese; softened|
|2 teaspoons||Minced parsley|
|2 tablespoons||Dry sherry|
Recipe by: The Army Times Magazine/Nov. 13, 19978 Drain olives. Using a fork, combine blue cheese, cream cheese, parsley and sherry into a smooth paste. Using a parsty bag or the tip of a small knife, fill the olives with the cheese mixture. Chill.
Serves 10 to 12
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