Black and blue olives
1 Servings
Ingredients
| Quantity | 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 |
Directions
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
Recipe by: The Army Times Magazine/Nov. 13, 19978 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998