black & blue olives

Categories
Army times
Family & fr
Yield
1 Servings
MeasureIngredient
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

Similar recipes

Random recipe of the day

Southern french vegetable soup (soupe au pist

Follow us

 Subscribe in a reader