Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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