black & blue olives

Army times
Family & fr
1 Servings
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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